This recipe is a Cano (and now Amaro) family Easter favorite. In the event that you're craving something tasty to add to your thighs in the next few weeks, try this one out. It's especially fun and fast with a good food processor.
Carrot Cake -- prize winning!
1 1/4 c. oil
3 eggs
2 c. sugar
Mix together and add...
1 c. coconut
1 c. chopped walnuts
2 c. finely shredded carrots
3 t. vanilla extract
8 oz. can crushed pineapple
Mix together and add...
2 t. baking powder
1/2 t. baking soda
2 c. flour
1 t. salt
Combine dry ingredients and add to above.
Preheat oven to 350 degrees. Pour cake mixture into 9x13" pan, sprayed with cooking oil. Bake approximately 45 minutes or until tests clean with a toothpick. Cool completely and frost with cream cheese frosting (recipe below).
Frosting (this is really good for you--your soul, anyway)
8 oz. cream cheese, softened
1/2 c. butter, softened
1 box powdered sugar
Add cream cheese and butter to a food processor; blend. Add powdered sugar in small quantities, blend. Frost immediately while soft. Top the cake with chopped nuts and toasted coconut.
Serves 16-20 people, optimistically!
You only need the food processor to grate the carrots (fine blade). The rest of the prep is simply stirred into a large bowl with a wooden spoon.
ReplyDeleteOptional: Add 1/2 tsp. cinnamon to the dry mix.
Note: There should be 1 tsp. of baking soda, not 1/2 tsp.(sorry if I miscopied that, Lauren!)
One final note: Just dump all the frosting ingredients into the processor bowl and blend until smooth.
One more final note: I use Pam Cooking Spray on the bottom of the pan only.