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Carrot cake (rice)
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| Artist: |
_ |
| Categories: |
Cakes, Carrot, Cereals, Desserts |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | All-purpose flour | | 2
| cup | Sugar | | 1/2
| tsp | Salt | | 1
| tsp | Baking soda | | 2
| tsp | Ground cinnamon | | 3
| | Eggs | | 1 1/2
| cup | Vegetable oil | | 2
| cup | Finely grated carrots | | 1
| tsp | Vanilla extract | | 1
| cup | Well-drained crushed | | | -pineapple | | 1
| cup | Shredded coconut | | 1
| cup | Chopped nuts, divided | | | -CREAM CHEESE FROSTING: | | 2
| pack | (3 ounces each) cream | | | -cheese, softened | | 3
| cup | Confectioners' sugar | | 6
| tbsp | Butter or margarine | | | -softened | | 1
| tsp | Vanilla extract |
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Procedures:
| 1 | In a mixing bowl, combine dry ingredients. | | 2 | Add eggs, oil, carrots and vanilla; beat until combined. | | 3 | Stir in pineapple, coconut and ?cup nuts. | | 4 | Pour into a greased 13-in. | | 5 | X 9-in. | | 6 | X 2-in. | | 7 | Baking pan. | | 8 | Bake at 350! for 50-60 minutes or until cake tests done. | | 9 | Cool. | | 10 | Combine frosting ingredients in a small bowl; mix until well blended. | | 11 | Frost cooled cake. | | 12 | Sprinkle with remaining nuts. | | 13 | Store in refrigerator. | | 14 | yield: 12-1 6 servings |
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