Trisha Yearwood's Carrot Cake << BACK NEXT >>
*INGREDIENTS:* _Carrot Cake_: 3 C Granulated Sugar 1½ C Corn Oil 4 Large Eggs 1 T Vanilla Extract 3 C All-Purpose Flour 1 T Baking Soda 1 T Ground Cinnamon 1 t Salt 1½ C Walnuts (finely chopped) 1½ C Frozen Grated Coconut (thawed) 1½ C Pureed Carrots (about 6 medium, boiled) ¾ C Crushed Pineapple (drained) _Cream Cheese Frosting_: 2 - 8 oz. Packages Cream Cheese (room temperature) ¾ Cup (1½ sticks) Butter (room temperature) 6 Cups Confectioners' Sugar 2 t Vanilla Extract 2 C Walnuts (finely chopped) *DIRECTIONS:* _Carrot Cake_: Preheat the oven to 350° F. Grease the bottom of three 9-inch, round cake pans with cooking spray, line with circles of parchment paper, and grease the paper with cooking spray. With an electric mixer, cream the sugar, oil, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth. Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. (See Note.) NOTE: After the layers have cooled, wrap each in plastic wrap and refrigerate overnight. They are easier to handle and cut in half the next day. Also, to handle as little as possible, put the first layer of cake on the plate you intend to store it on, slice it in half horizontally, ease a piece of parchment between the layers and lift off the top portion. Frost the bottom slice then add the next layer. Continue until the entire cake is frosted. _Cream Cheese Frosting_: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla. Slice each cake layer horizontally in half using an electric knife. Frost each layer, the sides and the top of the cake. Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve. from http://dadt.com/live/recipe-finder.html?recipeID=14985 -- *Ginny Butterfield Cranberry Twp, PA * [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: [email protected] [email protected] <*> To unsubscribe from this group, send an email to: [email protected] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
