DASH. OF. THIS. AND. THAT

 

 

                   CALIFORNIA CARROT CAKE 

 

It doesn’t seem right to have carrot cake without

pineapples and coconut anymore. Here we prepare the

frosting first, a bit backwards, but we add one cup of

it to the cake batter, it adds richness and extra flavor.

Remember to drain the crushed pineapple and reserve

some of the juice for the delicious frosting. Hope you

enjoy it as much as we do.  This is a must cake for

Easter.

 

Cream Cheese Frosting

Ingredients:

12 Tablespoons of butter (1 1/2 sticks)

2  8 ounce packages softened cream cheese

2 teaspoons vanilla

3 tablespoons of pineapple juice (reserved from drained pineapple in cake recipe)

4 cups of confectioner’s sugar

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1.  Whip the butter and cream cheese until smooth. Add remaining ingredients and whip until smooth and     creamy. Reserve 1 cup for cake recipe.

 

 

 

 

 

 

 

 

 

 

Carrot Cake

Ingredients:

1 cup cream cheese frosting

4 eggs

1/2 cup oil

1 1/2 cups sugar

2 teaspoons vanilla extract

2 1/2 teaspoons cinnamon

1/4 teaspoon grated nutmeg

2 1/2 cups (about 5 medium carrots) grated or processed extra fine

8 ounces crushed pineapple (drained well!, reserve 2 tablespoons of juice for frosting)

1/2 cup of coconut flakes

1 cup chopped walnuts (optional)

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda 

1/4 teaspoon salt                                                                                    Preheat oven to 350º

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1.  Grease two 9” cake pans with parchment paper, press and flip the parchment paper over.  This is        an easy trick to grease both sides.

2.  Blend the first 11 ingredients together in a large mixing bowl. Stir in the remaining ingredients, do      not overmix.

3.  Divide the batter between the two prepared pans and bake at 350º for 35 minutes.

4.  Cool and frost first layer, top with the second layer and frost just the top.

     Decorate with nuts or coconut if desired.