Thursday, May 1, 2008

The Best Carrot Cake You never had!!!!

My Granny's Famous Carrot Cake


2 1/4 Cups Flour
1 1/2 Cups Sugar
2 tsp Baking soda
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp salt
1 Cup Crisco Oil
3 Eggs
1/2 Cup Milk
2 Cups Shredded Carrots
1 1/2 Cups Shredded Coconut
3/4 Cup Chopped Nuts
1/2 Cup Raisins

Add a small can of drained crushed pineapples for an extra moist cake.


Preheat Oven to 325

Oil and Flour Large Rectangular Cake Pan or do two 8 inch circles

Add dry ingredients and mix well, in a separate bowl combine wet ingredients and gently mix, combine with dry and beat on low until moist and then on Medium for 2 minutes. Add Coconut and nuts and stir together.
Bake 55-60 minutes.
Let Cool.

Frost with Cream Cheese Frosting:
1/2 Cup Butter or Margarine
8 oz. Cream Cheese at Room Temp
1 tsp Vanilla
1 lbs. Powdered (confectioners) Sugar

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