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Carrot Cake
No Reviews
By: mksasaki
By: mksasaki
 Comfort food tonight...chicken and dumplings: http://www.recipematcher.com/index.php/recipe/show/Slow-Cooker-Chicken-and-Dumplings
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Servings: 16
Prep Time: n/a
Cook Time: n/a
Ingredients
2 cups Carrots, grated
1/2 teaspoon Seasoning - Salt
1 teaspoon Seasoning - Cinnamon
1/4 cup Coconut - Dried, dried
2 Tablespoons Coconut - Dried, for icing
3 Eggs
1/2 Cup (for icing) Sugar - Confectioners
1 1/2 Cups Sugar - White
2 Teaspoons Baking Soda
12 Ounces (softened, for icing) Cream Cheese
1/2 Cup (chopped) Walnuts
1/2 Cup Canola Oil
1 Teaspoon Vanilla Extract
1 1/2 Teaspoons (for icing) Vanilla Extract
3/4 Cup (nonfat) Buttermilk
1 (20 Ounce), drained, juice reserved Pineapple - Crushed, Canned
2 Cups Flour - Pastry
Cooking Directions
1. Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl.
4. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut.
5. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
6. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
7. To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.
8. Beat cream cheese, confectioners sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.
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4 of 5 Stars (3 reviews)
