As promised in my previous post, here's a copy of the best carrot cake recipe. In general, I don't like fruity desserts, but this carrot cake wows me. I got it from a former friend. The friendship didn't last, but I still respect the carrot cake.
I thought it was appropriate for Easter dinner, but it just made me miss Grace more because she usually makes it with me.
First mix together: 2 Cups flour (the recipe calls for whole wheat, but I use white flour)
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt.
In a separate bowl, cream together:
3 beaten eggs
3/4 cup oil (I use canola oil)
2 cups brown sugar
2 tsp. vanilla
1 cup plain yogurt
Combine the dried and the creamed ingredients.
1cup golden raisins
1 8-ounce can of crushed pineapple (drained)
2 cups grated carrots
3 1/2 ounces of coconut
(See what I mean? Enough fruits and vegetables to reach 5 servings in one piece of cake.):
It looks kind of gross when I pour it into the 9-inch by 13-inch pan then bake it for 50 minutes at 350 degrees.
But afterwards all of the fruits and vegetables become one delicious baked good.
Add the cream cheese icing while the cake is still warm:
1 stick of room temperature butter
8 ounces cream cheese
1 tsp vanilla
2 cups powdered sugar
1 tsp. orange juice
1 tsp grated orange peel (I used a clementine and grated it when I realized I didn't have any bottled orange peel.)
Yum. I'm going to make a cup of decaf cappucino and enjoy this cake.
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