Thursday, January 13, 2011

Sourdough Carrot Cake

This is our favorite carrot cake of all times.  It is very moist and tasty plus it is very easy to whip up in a hurry.

It comes from the Robin Hood Sherwood recipes.


2 cups sugar
1 1/2 cups vegetable oil
3 eggs
1 cup sourdough
1 cup (8 oz.) crushed pineapple, drained
2 1/2 cups All-Purpose Flour
2 tsp baking powder
1 tsp baking soda

1/2 tsp salt
2 tsp cinnamon
1 tsp cloves
3 cups grated carrots
1/2 cup chopped walnuts
1/2 cup shredded coconut

1 250 gm pkg cream cheese
1/4 cup butter
2 cups icing sugar, sifted
1 tsp vanilla

Combine sugar, oil, eggs, sourdough and pineapple. 

Beat until well mixed.

Combine flour, baking powder, baking soda, salt and spices in another bowl.  Stir to mix well.

Add flour mixture to mixing bowl and mix well.

Stir in carrots, nuts and coconut.

Spread into greased 9x13 pan. 

Bake at 350F for 55-65 minutes or until toothpick inserted in centre comes clean.

To make frosting:  Combine cream cheese and butter.  Beat well.

Add sifted icing sugar and beat again.

Add vanilla and beat again until smooth.

Spread on cooled cake.

Step back for a second and enjoy your masterpiece before the hoards arrive to demolish it.

Cut yourself a piece and enjoy! :)

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