Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Vicki's Carrot Cake FUSF. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Vicki's Carrot Cake FUSF Recipe.
You can cook Vicki's Carrot Cake FUSF using 17 ingredients and 9 steps. Here is how you cook that.
Ingredients of Vicki's Carrot Cake FUSF
- Prepare of For Cake.
- Prepare 1 of & 1/2 cup salad oil.
- You need 3 of eggs.
- You need 2 cups of sugar.
- It’s 2 of &1/2 cups flour.
- Make ready 2 tsp of baking soda.
- Prepare 2 tsp of cinnamon.
- Take 1 tsp of salt.
- Prepare 2 tsp of vanilla.
- Take 1 cup of grated carrots.
- It’s 1 cup of chopped nuts (optional).
- Make ready 1 cup of drained, crushed, unsweetened pineapple.
- Prepare 1 cup of coconut.
- Take of For Frosting.
- Make ready 1 pkg (8 oz) of cream cheese, softened and room temperature.
- Take 1 pound of confectioner sugar.
- Take 1 of & 1/2 tsp vanilla.
Vicki's Carrot Cake FUSF instructions
- Pre-heat oven to 325 degrees and grease & flour two 9" cake pans.
- In a standing mixer on medium, beat the oil and sugar until dispersed. On low, add the eggs, one at a time, then the vanilla.
- In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
- Add to the wet ingredients with mixer on low, 1/3 at a time until combined.
- Add in carrots, nuts, pineapple and coconut.
- Pour into pans, bake for 45-50 minutes.
- Cool on wire rack.
- For Frosting: Beat cream cheese until light then add in sugar and vanilla.
- Decorate.