Friday, April 9, 2010

Sunshine carrot cake and cream cheese pinapple frosting

Sunshine carrot cake

6 cups grated carrots
1 cup brown sugar
2 cup golden raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour   
1 1/2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 Teaspoon powdered ginger

In a large bowl, combine golden raisins,grated carrots and brown sugar. 
Preheat oven to 350 degrees F
Grease and dust with flour two 10 inch cake pans.
In a medium bowl, beat eggs until light . Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple and set aside.
Combine the flour, baking soda, salt and cinnamon and ginger in a large bowl. Mix well.
Add the egg mixture and and mix until all of the dry ingredients are combined.
Finally stir in the carrot mixture
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan.

Serve with whipped cream or pineapple-cream cheese frosting.

Pineapple-Cream Cheese Frosting

12 oz.  cream cheese, warmed slightly
12 tbsp. butter, warmed slightly
2 cups powdered sugar
1 1/2 cups crushed pineapple, very well drained
1 1/2 tsp. vanilla

Beat cream cheese, butter and sugar until creamy. Blend in pineapple and vanilla.  Ice cake lavishly with frosting and enjoy!

You'll come out with frosting left, unless you really get baroque with it ;) but the frosting is yummy on cookies, apple slices and many other love laugh and eat cake!

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