Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Scratch Carrot Cake

Ingredients:

2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 1/2 c. vegetable oil
2 c. granulated sugar
1 tsp. vanilla
4 eggs
3 c. carrots, finely shredded

FROSTING:

1 (8 oz.) cream cheese, softened
1 lb. confectioners' powdered sugar
1 stick butter, softened
1 tsp. vanilla
1 c. shredded coconut (optional)


Preparation:

Combine flour, baking powder, baking soda, salt and cinnamon in a bowl. Combine in a second bowl the oil, sugar, and vanilla and blend. Add eggs to second bowl, one at a time, and mix well. Quickly mix in the carrots and pour this over the flour mixture and combine everything GENTLY.

Pour into an oiled 9x13 inch pan and bake for approximately 45-55 minutes or until the top springs back when touched and it begins to shrink away from the sides of the pan. Cool completely before frosting.

FROSTING: Mix cream cheese and butter until blended. Gradually add confectioners' sugar, then vanilla and salt and coconut. Beat well and spread over cooled cake. Must be refrigerated until served. Can be frozen too.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.