Carrot Cake – loved it, extremely moist
Ingredients:
2 Cups all purpose flour 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 1/2 tsp cinnamon 4 eggs 1 1/2 cups vegetable oil (or Peanut oil) 2 cups white sugar 2 3/4 cups shredded carrots or a bit more 1 (8 ounce) can crushed pineapple, drained 3/4 cups chopped walnuts 1 cup flaked coconut |
Directions:
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Icing:
1/2 unsalted butter, room temperature 1/2 pound cream cheese, room temperature 2 cups icing sugar 1 Tbsp lemon juice |
1. Cream together the butter and cream cheese until smooth
2. Whip in the icing sugar and lemon juice. I didn't try the icing because it was sooo moist that it didn't need the icing. |