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Sunday, April 17, 2011

Carrot Cake

Easter is next Sunday! Whew I need to get going on easter skirts for my girls and I haven't even begun to think about easter baskets! If you don't try any new recipes this easter season then at least try this one! This Carrot Cake is the most moist and wonderful carrot cake you'll ever try. I believe the secret is the ground up  ingredients that you'll never know are even there, namely the raisins. I have a strong hate for raisins that dates back to my childhood. And the fastest way to ruin any dessert for me is if you add raisins to it! But if you leave the raisins out of this recipe you'll surely ruin it! Try it out and let me know what you think :)  Happy Easter!

2 cups all-purpose flour
1 ½ teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup sweetened coconut
1/2 cup walnuts or pecans
1/2 cup raisins
2 cups granulated sugar
1 cup vegetable oil or applesauce
4 large eggs
3 cups peeled and finely grated carrots
1 recipe Cream Cheese Icing

Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round or one 9x13-inch pan.
Stir flour, salt, baking soda, and cinnamon in a large bowl; set aside. Place sweetened 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 in the pans before removing and placing on cooling racks.
***When completely cool, frost with Cream Cheese Icing. Makes 12 servings. ENJOY!

Cream Cheese Frosting Recipe