| Carrot Cake w/Creamy Supreme Frosting
2 1/2 cups of Pillsbury's Best All Purpose or Unbleached Flour
2 teaspoons of baking soda
1 teaspoon of cinnamon, if desired
1 teaspoon of salt
2 cups of sugar
1 cup of oil
2 teaspoons of vanilla
2 eggs
2 cups of shredded carrots
8 1/4 ounce can of crushed pineapple, well drained
1/2 cup of raisins
1/2 cup of chopped nuts |
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Creamy Supreme Frosting:
8 ounce package of cream cheese, softened
2 1/2 cups of powdered sugar
6 tablespoons of margarine or butter, softened
2 teaspoons of vanilla
1 cup of coconut
1/2 cup of chopped nuts
Heat oven to 350ºF. Grease and flour 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Stir in flour mixture; mix well. Stir in carrots, pineapple, raisins and 1/2 cup nuts. Pour into prepared pan. Bake at 350ºF. for 50-60 minutes or until cake springs back when touched lightly in center. Cool completely. In medium bowl, combine cream cheese, powdered sugar, margarine and 2 teaspoons vanilla; beat until smooth. Stir in coconut and 1/2 cup nuts. Spread over cooled cake. Cake Cookbooks
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