“We should not allow our personal values to erode, even if others think we are peculiar.” –James E. Faust
Carrot Cake recipe source
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 cup coconut
- 1/2 cup walnuts
- 1/2 cup raisins
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 eggs
- 3 cups peeled and grated carrots
- 1 recipe Cream Cheese Icing (below)
Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round or square cake pans or a 9×13-inch pan; set aside.
Whisk together flour, salt, baking soda, and cinnamon in a large bowl; set aside. Combine coconut, walnuts, and raisins in a food processor or blender and process until very fine (or chop with knife until very, very fine). In a large mixing bowl, combine sugar and oil and mix well. Add eggs, one at a time, beating until creamy. Add dry ingredients and mix until well blended. Add ground nut mixture and grated carrots and beat until blended. Divide batter equally into pans and bake 40 to 45 minutes. Allow to cool 10 minutes before removing from pans and placing on cooling racks. When completely cool, frost with Cream Cheese Icing. Makes 12 servings.
Cream Cheese Icing
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, at room temperature
- 5 cups powdered sugar
- 2 teaspoons vanilla
Beat cream cheese until softened. Add butter and mix until blended. Add 3 cups powdered sugar and beat until blended. Add remaining powdered sugar and vanilla and beat until smooth and fluffy. Do not over mix; icing will be runny.