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    Crocodile Cafe Killer Carrot Cake

    List of Ingredients




    4 cups all-purpose flour
    2 teaspoons baking powder
    2 teaspoons baking soda
    1 teaspoon salt
    1 tablespoon plus 1 teaspoon ground cinnamon
    5 eggs
    3 cups sugar
    2 cups oil
    2 teaspoons vanilla
    6 cups peeled and finely shredded carrots
    2 cups crushed pineapple, drained
    3 1/2 to 4 1/2 cups chopped walnuts

    Cream Cheese Frosting

    1 pound cream cheese, softened
    1/2 cup unsalted butter, softened
    4 to 5 cups powdered sugar, sifted
    1 teaspoon vanilla

    Cream together cream cheese and butter in large bowl
    with mixer until light and fluffy. Add powdered sugar
    small amount at time and beat until well blended. Beat
    in vanilla.

    Recipe



    Sift together flour, baking powder, soda, salt and
    cinnamon. Beat eggs, then beat in sugar, oil and
    vanilla until fluffy. Stir in flour mixture, scraping bowl,
    then stir in carrots, pineapple and 1 1/2 cups nuts.

    Pour into 3 sprayed and floured 9-inch cake pans lined
    with parchment circles. Bake at 325 degrees 45
    minutes or until wood pick inserted in center comes
    out clean. Cool on wire racks.

    To frost, set 1 cake layer on serving plate, top-side
    up. Spread with about 1/4 of Cream Cheese Frosting.
    Top with second layer, bottom-side up. Spread with
    1/2 to 3/4 cup frosting. Top with third layer,
    bottom-side up. Frost sides and top of cake with
    remaining frosting. Sprinkle top and sides of cake with
    remaining 2 to 3 cups nuts.

    Makes 1 (3 layer, 9-inch) cake.


 

 

 


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