Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Carrot Cake

		0
		0
		0
		0
		0

READ REVIEWS (0)

1 hr 20 mins total
40 mins prep

778 calories/serving

Recipe Filed Under
Nut, Vegetable, American, Baking, Kid-Friendly, Dessert, Winter

Provided By: Woman's Day

Would you say this recipe is...

+ VOTE NOW

Your Favorite Desserts: We asked, you told.

Ingredients

Serves:

2 cups all-purpose flour

1/2 cups granulated sugar

2 tsp each baking powder and ground cinnamon

1 tsp baking soda

1 cup oil

4 large eggs, at room temperature, slightly beaten

2 cups shredded carrots

1 can (8 oz) crushed pineapple, drained

3/4 cup pecans or walnuts, chopped

3/4 cup sweetened flaked coconut

FROSTING

1 brick (8 oz) cream cheese, not softened

1 stick (1/2 cup) butter, softened

1/2 tsp freshly grated orange peel

1/2 cups confectioners’ sugar

Green, red and yellow liquid food color

1 cup pecans or walnuts, chopped

Directions

Heat oven to 350°F. Coat two 8- or 9-in. round cake pans with nonstick spray.

Cake:Put first 5 ingredients in a large bowl; stir to blend. Make a well in center; add oil and eggs. Stir with rubber spatula, scraping down sides of bowl occasionally, until well blended. Stir in remaining ingredients. Divide between pans; spread evenly.

Bake 35 to 40 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 10 minutes. Run a knife around cakes, then invert on rack to cool.

Meanwhile make Frosting: Beat first 3 ingredients in a large bowl with mixer on medium speed until blended. Reduce speed to low; beat in sugar. Remove 1⁄4 cup to a cup. Spoon 2 tsp removed frosting into another cup; tint green and scrape into a small ziptop bag. Using red and yellow food color, tint remaining frosting in cup orange. Scrape into another ziptop bag. Seal bags; refrigerate until needed.

To frost: Place 1 cake layer, top side up, on serving plate. Spread top with 1⁄2 cup frosting. Top with second layer, bottom side up. Spread remaining frosting over top and sides. Pat sides with chopped nuts.

To decorate:Lightly score the frosting into 12 wedges to use as a guide when piping the carrots. Briefly warm bags of frosting between hands. Use orange frosting to pipe 12 carrots on cake. Snip a tiny upside-down V in bottom corner of bag with green frosting; pipe carrot tops.

Planning Tip: Bake cake and make frosting up to 2 days ahead. Wrap layers separately; store frosting airtight. Refrigerate both. Rebeat frosting to use.