Carrot Cake VIII You Have To Try

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Carrot Cake VIII

"A heavenly, homespun dessert ideal for a celebration or just simply for the family!"

Ingredients :

1 pound carrots
2 cups white sugar
1 (eight ounce) can overwhelmed pineapple with juice
3/four cup vegetable oil
half cup unsweetened applesauce
4 eggs
1 tablespoon vanilla extract
half of cup flaked coconut
half cup chopped walnuts
half cup raisins
1 half tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups all-cause flour
1 (eight ounce) package cream cheese
three tablespoons unsalted butter, softened
1 half cups confectioners' sugar
1 1/2 teaspoons orange zest
1 tablespoon fresh orange juice

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five levels C). Coat Bundt pan with vegetable oil spray. Flour pan and faucet out excess flour.
In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, integrate coconut, walnuts and raisins. Set apart.
Grate carrots (to make 3 cups). Set aside.
In a large bowl, integrate sugar, pineapple with juice, oil and applesauce. Beat on high speed for three minutes. Beat in eggs separately. Add vanilla and carrots.
Add flour mixture and beat on low velocity till mixed. Add coconut, walnuts and raisins and combine.
Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 mins, or until toothpick inserted into center of cake comes out smooth. Cool in pan on twine rack. Invert onto serving plate. Frost, and refrigerate one hour.
To make the frosting: In a huge bowl, integrate cream cheese, butter, confectioners sugar, orange zest and juice. Beat till smooth.

Notes :

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