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Categories:
flour baking soda salt ground cinnamon ground nutmeg sugar sour cream vegetable oil eggs vanilla carrot walnuts raisins cream cheese butter powdered sugar flaked coconut carrot
Viewed: 9 - Published at: 3 years agoIngredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups sugar
- 1 (8-ounce) carton sour cream
- 1/2 cup vegetable oil
- 4 eggs, lightly beaten
- 2 1/2 teaspoons vanilla extract, divided
- 2 1/2 cups shredded carrot
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 (16-ounce) package powdered sugar, sifted
- 1/3 cup flaked coconut
- 1/3 cup finely shredded carrot
Method
- Combine first 5 ingredients in a large bowl; stir well. Combine 1 1/2 cups sugar, sour cream, vegetable oil, eggs, and 1 1/2 teaspoons vanilla; add to flour mixture, and stir with a wire whisk until blended. Stir in 2 1/2 cups carrot, walnuts, and raisins.
- Pour batter into 2 greased and floured 9-inch square cakepans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans; let cool completely on wire racks.
- Beat cream cheese and butter at medium speed of an electric mixer until smooth. Gradually add powdered sugar, beating until well blended. Stir in remaining 1 teaspoon vanilla. Spread frosting between layers and on top and sides of cake. Combine coconut and 1/3 cup carrot; sprinkle on top of cake.
