Monday, September 19, 2016

Loaded Carrot Cake

A daughter home for the weekend definitely calls for cake and this particular girl likes it all.  Carrots, pineapple, coconut and walnuts, oh yeah the good stuff.  The dessert is loaded and topped with a creamy Cream Cheese Frosting.  Stone and I were having a difficult time waiting for Lora Beth to arrive so we could cut a piece.

Loaded Carrot Cake
Cake Ingredients:
1 1/3 cup oil
2 cups sugar
4 eggs
3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon lemon extract
1 cup coconut
1 cup toasted, chopped walnuts
1 (15 ounce) crushed pineapple drained
3 cups grated carrots, do not use pre-grated as they are to thick.

Cake Directions:
Toast walnuts in a 350' preheated oven for 6-7 minutes.  Let cool and chop.
Mix all ingredients together, including toasted walnuts.  
Spoon batter into 3 (8" pans) that has been sprayed well with baking spray.  

Frosting Ingredients:
8 ounces cream cheese
8 ounces butter
2 teaspoons vanilla extract
3 Tablespoons concentrated orange juice
4 cups powdered sugar

Frosting Directions:
Let cream cheese and butter come to room temperature.  Using mixer, cream the cheese and butter together until blended.  Add remaining ingredients.  Mix until smooth and creamy.  Frost cake.
I keep this cake in the refrigerator.



 Stone checking the fluids in Lora Beth's car last night making sure all was good before she departed for her 3 hour drive home very early this morning to make it in time for work.