January 17, 2010

yum, yum, yum

The Harlem Family Recipe Book strikes again. This time it's dessert. And it's delicious. Right, Annie?

Carrot Cake Supreme
(Karen Bryner)

2 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp vanilla
2 c grated carrots
1 (8 ounce) can crushed pineapple, well drained
3.5 ounces flaked coconut
1 c chopped pecans (I left this out)

Preheat oven to 350. Grease and flour three 9-inch round cake pans. Stir together dry ingredients. Beat eggs and mix wet ingredients with electric mixer. Add flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and pecans. Pour into prepared pans. Bake for 25-30 minutes.

Frost with Deluxe Cream Cheese Frosting. Chill for several hours before slicing. Store in fridge. For best results, cover and chill cake, serve on second day.

Deluxe Cream Cheese Frosting
11 ounces cream cheese, softened
3/4 cup butter, softened
16 ounces powdered sugar (I didn't use quite this much)
1 1/2 tsp vanilla

Beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy, 1-3 minutes. Stir in vanilla.


Nutrition Program Manager said...

It really is delicious. Thanks Alissa!

Unknown said...

Loved it! I will definitely make that sometime.

Jessica said...

Sounds delicious! I love carrot cake. Ella could not be any cuter. She is getting so big and she looks so different since the last time we saw her. We will have to have you come over to Kim's the next time we are there. Oh and Scopa sounds like a game that would be right up our alley. We are really in to Wizard right now which is a trick-taking game too. Maybe you could show us the ropes sometime. Glad you had a great Christmas.