Carrot Cake VIII Best Family Recipes

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Tuesday, November 13, 2012

Carrot Cake VIII

"A heavenly, homespun dessert ideal for a celebration or just definitely for the family!"

Ingredients :

1 pound carrots
2 cups white sugar
1 (8 ounce) can beaten pineapple with juice
three/four cup vegetable oil
1/2 cup unsweetened applesauce
four eggs
1 tablespoon vanilla extract
1/2 cup flaked coconut
half of cup chopped walnuts
1/2 cup raisins
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups all-motive flour
1 (8 ounce) package deal cream cheese
3 tablespoons unsalted butter, softened
1 half cups confectioners' sugar
1 half teaspoons orange zest
1 tablespoon fresh orange juice

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 tiers F (175 stages C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.
In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, integrate coconut, walnuts and raisins. Set apart.
Grate carrots (to make 3 cups). Set apart.
In a massive bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for three minutes. Beat in eggs separately. Add vanilla and carrots.
Add flour mixture and beat on low speed till mixed. Add coconut, walnuts and raisins and integrate.
Put batter into 10 inch Bundt pan. Bake at 350 stages F (a hundred seventy five degrees C) for 60 to 70 mins, or till toothpick inserted into middle of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.
To make the frosting: In a massive bowl, integrate cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.

Notes :

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