Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Blue Ribbon Carrot Cake With Cream Cheese Icing
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- #3633
If you're looking for a delicious way to celebrate a special occasion or just treat yourself on a Tuesday, this blue ribbon carrot cake is here to make your day a little sweeter. And let's be honest, who can say no to cream cheese icing?
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
ingredients
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 cups sugar
1 1/2 cup oil
4 eggs
2 cups finely grated carrots
1 can (8.5 ounce size) crushed pineapple, drained
1/2 cup chopped nuts
1 can (3.5 ounce size) flaked coconut (optional)
Cream Cheese Icing
1/2 cup butter, softened
1 package (8 ounce size) cream cheese, softened
1 teaspoon vanilla extract
1 box (16 ounce size) confectioners' sugar, sifted
directions
Sift together flour, baking powder, cinnamon, baking soda and salt into large mixing bowl. In another bowl, combine sugar, oil, and eggs until completely mixed. Combine egg mixture along with the carrots, pineapple, nuts and coconut with the dry ingredients. Blend thoroughly until moist.
Grease 3 (9") round cake pans; line with waxed paper. Divide batter equally among pans.
Bake at 350 degrees F for 30 to 40 minutes. Cool 10 to 15 minutes in pans. Turn onto wire racks; cool completely. Fill and frost layers with Cream Cheese Icing. Cake will keep covered in refrigerator for two weeks.
Cream Cheese Icing: Combine butter, cream cheese and vanilla in small bowl. Cream well. Add sugar gradually, beating until smooth. If mixture is too thick, add small amount of milk to thin.
added by
jmstwn1607
nutrition data
850 calories, 49 grams fat, 98 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
January 21, 2013
This recipe draws hoots and hollers from everyone I've served it to. Takes time to make but worth it! The only thing extra I do is soak about 1/2 oz. golden raisins in the juice strained out from the pineapple can for about an hour before making cake. Do NOT add juice, strain out before adding raisins to recipe. Helps make cake even most. I bake exactly 35 min., not longer or the cake will be dry. Best thing I do is make the cake two days ahead of time, put cover on that doesn't touch cake and put in fridge. This helps flavors to meld together before serving. A nice touch is to sprinkle ground walnuts on top of cake after frosting. I also use Black Walnuts in stead of regular throughout. Get at HEB. Good luck!
October 6, 2010
I have made this recipe several times and always gotten rave reviews. The cake is very moist and rich.
January 30, 2007
This cake is delicious. I've made it two years running for my birthday, with family and friends raving about how moist and tasty it is. And make sure you put the pineapple, coconut and nuts (I did walnuts) in - it makes it a taste sensation. It might work with a little less oil, and the recipe is incomplete, but you don't need to be Einstein to work it out.
September 22, 2006
Way too greasey...11/2 cup of oil...I did it against my better judgement and it actually leaves grease spot on my plate. The recipe wasn't really clear when it came to the steps that needed to be done in order. will not make this recipe again.