Fernando Tapia gives a demonstration about how to make his teachers famous Carrot cake for this series of Taste of St. MU. He also includes a bonus demonstration over how to make the cream cheese icing. They came out great by the way.
14 Karat Cake
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1 ½ Teaspoons Baking Soda
- 1 Teaspoon Salt
- 2Teaspoons Cinnamon
- 2 Cups Sugar
- 1 ½ Cups of Oil
- 4 Eggs
- 2 Cups Finely Grated Carrots
- 1(8oz) Can crushed pineapples, drained
- 1 Cup Coconut
- 1 Cup Nuts, Walnuts or Pecans
Preheat Oven to 350 degrees Farenheit. Grease 3-9 Inch Pan.
In a large mixing bowl stir together flour, baking powder, baking soda, sal and cinnamon.
Add sugar, oil, eggs and mix well. Stir in carrots, pineapple, nut and coconut and mix well.
Divide the batter evenly between prepared pans.
Bake in preheated oven until toothpick inserted comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before inverting it onto a wire rack to cool completely.
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla
- 1 lb. powdered sugar
Cream together butter, cream cheese and vanilla until creamy. Gradually add powdered sugar and beat until light and fluffy. (make sure butter and cream cheese are smooth before adding powdered sugar