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Frosted Carrot Cake |
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this recipe |
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Quantity |
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| Butter or margarine | 1 1/2 sticks | |
| Honey | 1 cup | |
| Eggs | 2 | |
| Orange Juice | 1/2 cup | |
| Flour | 2 1/2 cups | |
| Cinnamon, ground | 1 1/2 tsp. | |
| Baking soda | 2 tsp. | |
| Baking powder | 4 tsp. | |
| Carrots, grated | 2 cups | |
| Raisins | 1 1/4 cups | |
| Coconut | 1/2 cup | |
| Pecans, chopped | 1 cup | |
Frosting: |
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| Cream cheese | 8 ounces | softened |
| Honey | 1/2 cup | |
| Vanilla | 1 tsp. | |
| Confectioner's Sugar | 1/4 cup | |
| Milk | 1/4 cup | |
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| Preheat oven to 350. Beat butter, honey, eggs and orange juice until thoroughly combined. Blend in dry ingredients, beating well. Add remaining ingredients and mix well. Pour into a buttered 13x9x2 baking dish. Bake for 30 to 45 minutes or until wooden pick inserted in centre comes out clean. Allow cake to cool before frosting. Frosting: Beat together all ingredients. Spread on cooled cake. |
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