HOMEMADE CARROT CAKE WITH CREAM CHEESE FROSTING
Cake:
1 cup butter, melted
1 cup firmly packed brown sugar
3/4 cup sugar
3 eggs
1 11-ounce can mandarin oranges, undrained
2 1/2 teaspoons vanilla
2 teaspoons freshly grated orange peel
2 3/4 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4cup sweetened flaked coconut
1/2 cup chopped pecans
4 medium (2 cups) carrots, grated
Frosting:
3 1/2 cups powdered sugar
1 8-ounce package cream cheese, softened
2 tablespoons butter, softened
2 teaspoons vanilla
Chopped pecans, if desired
Heat oven to 350 degrees.
Combine I cup butter, brown sugar, sugar and eggs in large bowl. Beat at
medium speed, scraping bowl often, until creamy. Add mandarin oranges, 2 1/2
teaspoons vanilla and orange peeL Continue beating until well mixed.
Reduce speed to low; add flour, cinnamon, baking soda and salt. Beat,
scraping bowl often, until well mixed. Stir in coconut, 1/2 cup pecans and
carrots by hand. Pour into greased and floured 13 by 9-inch baking pan.
Bake for 40 to 50 minutes or until tooth pick inserted in center comes out
clean. Cool completely.
Meanwhile, combine all frost ing ingredients except chopped pecans in small
bowl. Beat at medium. speed, scraping bowl often, until smooth. Frost cooled
cake. Sprinkle with pecans, if desired.
Kylee Morrison Newport
52nd Annual Parkersburg (WV) News and Sentinel Cookbook 2006
[Non-text portions of this message have been removed]
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