Sunday, April 4, 2010

Carrot Cake

Carrot Cake with crushed pineapple, walnuts, coconut. For 2 9-inch pans I used a recipe that called for 3 cups flour, 1 T. baking soda, 1 t. salt, 1 T. cinnamon, (and some other, unmeasured spices: cardamom, nutmeg, cloves), 2 1/2 cups sugar, 1 1/2 cup oil, 4 eggs, vanilla.
Sift dry ingredients together. Beat eggs, add oil and sugar, add vanilla. Stir in 2 cups grated carrot, one cup coconut, 8 oz. crushed pineapple with juice. Add dry ingredients and walnuts. Stir to mix.
I prepared the pans by coating with crisco, then placing a coffee filter (didn't have waxed or parchment paper) in the greased pan, turn over so it is also greased; flour.
350 degrees for close to an hour... watch, test with toothpick and cake should pull away form the edges. Cool on a rack (or a couple of wooden spoons on the counter).
Before frosting the cakes, spread with a mixture of orange marmalade )sunshine in a jar, see earlier blog)and corn syrup that has been heated to spreading consistency. Let sit and soak into the cake, refrigerate.
Frosting: 2 pkg. cream cheese, one stick butter, whipped with bag of powdered sugar, vanilla, some milk if too thick.
Press toasted coconut/walnuts onto sides, sprinkle on top.
Quite rich.

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