Carrot Cake (without nuts)
Submitted by Carol Sue Perkins, Cake Club Member
www.CakeClubRecipes.com
My granddaughter requested a carrot cake for her boy friend's birthday. She then told me that it couldn't have nuts or raisins in it.
Jeeeze!! I combined the recipe on the cake mix box with a few additions. As it turned out
my granddaughter decided to go with a coconut cream pie for the boyfriend so I was left with a carrot cake to share with friends and neighbors. Everyone thought the cake was the best they'd ever had. I really liked it too and I'm not
even a carrot cake fan.
Ingredients & Directions:
Cook 3 cups of cut carrots until water is almost gone and carrots are tender.
Place cooked carrots in a 2-quart blender and add a 20-ounce can of crushed pineapple, with juice.
Add half of a 14-ounce bag of coconut and blend until all is well blended and smooth. If more moisture is needed to make mixture blend, add up to 8
eggs (which are part of the cake recipe below). Pour mixture in to mixing bowl
and add: 2 carrot cake mixes, 1 cup vegetable oil and 8 eggs (subtracting
any eggs used in blender). Beat for 3 minutes until well mixed, scraping bowl often.
Divide batter between two well greased and floured 13- x 9-inch cake pans.
Bake at 350- degree oven for 45 minutes or until done. Cool completely.
Cream Cheese Frosting
Ingredients:
2 8-ounce packages of cream cheese
1 2- pound bag of powdered sugar
1/2 stick of Blue Bonnet Margarine
Dash of salt
Evaporated milk
Directions:
Mix ingredients together and add enough evaporated milk to make
frosting easy to spread. Beat well. Frost cake. Enjoy!
