Page 44 - Amarrilo Senior Link Magazine Spring 2019- Online Magazine

Recipe

ERIN'S CARROT CAKE

INGREDIENTS

2 cups white sugar
¾ cup vegetable oil
3 eggs
Yum! 2 cups grated carrots
1 tsp. vanilla extract
¾ cup buttermilk

1 cup flaked coconut
1 (15 oz.) can crushed pineapple, drained
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 ½ tsp. salt
1 cup walnuts

ICING DIRECTIONS

Ingredients: 1) Preheat oven to 350 degrees. Grease a 9x13-

inch baking pan or 2 round pans. Set aside.
½ cup butter
2- 8 oz. pkgs. cream cheese 2) In a large bowl mix together sugar, oil, eggs,
1 tbs. vanilla extract vanilla and buttermilk. Stir in carrots, coconut
2 cups confectioners sugar and pineapple. In a separate bowl combine flour,
baking soda, cinnamon and salt; gently stir into
carrot mixture. Stir in chopped nuts. Spread
Directions: batter into prepared pan.

In medium mixing bowl combine butter, cream 3) Bake until toothpick inserted into cake comes
cheese, vanilla and confectioners sugar. Blend out clean. (25-35 minutes) Remove from oven
until creamy. Frost cake. and set aside to cool.

44 Amarillo Senior Link