Friday, May 13, 2011

I found this on a sweet blogsite the other day

I haven't made it yet but wish to do so shortly. 

This link will show you where...

Carrot Cake with Cream Cheese Frosting

click on the Carrot's called life at cobble hill farm.

Thank them for sharing. 

This makes either a 13"x9" cake or a double layer 8 inch round cake.

2 c. flour
2 c. sugar
2 t. cinnamon
1/2t . salt
3 large eggs, at room temperature and lightly beaten
3/4 c. oil (I use canola)
3/4 c. buttermilk (or 3/4 c. milk and 3/4 t. vinegar or lemon juice mixed in)
2 t. vanilla
8 oz. crushed pineapple, drained
2 c. grated carrots
1 c. flaked sweetened coconut

1/2 c. unsalted butter, softened at room temperature
8 oz. cream cheese, softened at room temperature
2 t. vanilla
2 1/2 - 3 c. confectioners (powdered) sugar (depends on the consistency you want)
**I half the frosting recipe when making the 13"x9" cake because you don't have to frost between layers**

For the cake:
Preheat the oven to 350 degrees.  Lightly spray either a 13"x9" pan or 2- 8" round cake pans.

Mix together the dry ingredients (flour thru salt) in a large mixing bowl.  In a medium mixing combine the eggs, oil, buttermilk and vanilla.  Mix them well and then add the wet ingredients to the dry ingredients.  Stir in the pineapple, carrots, and coconut.

Pour into the prepared pan(s) and bake 30-35 minutes for the 8" cake pans or 45-50 minutes for the 13"x9" pan.

For the frosting:

While the cake is baking, make the frosting.  Beat the butter and cream cheese with an electric mixer in a medium mixing bowl for about 1 1/2 minutes.  Add the vanilla and powdered sugar and mix until well blended.  Frost when the cake(s) are completely cool.

Take the cake(s) from the oven and set on a wire cooling rack to cool.  The 13"x9" cake cools in it's pan and the 8" round cakes should be removed from their pans after cooling for 10 minutes and left to cool completely on the wire racks.

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