All > News
From the kitchen of Marge Fetzer
Topics:
Posted by lorig07 Tue Nov 30, 1999 00:00:00 PST
Viewed 801 times
3 responses 0 comments

FETZER’S CARROT CAKE

Marge and her husband, Bill, have lived in the Northwest for the last five years. They have two children and two dogs. Marge is a homemaker and loves to sew, garden and read. This recipe for carrot cake was a winner in the 2005 Kern County Fair.

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

4 eggs

2 cups white sugar

2 teaspoons vanilla extract

1 ¼ cups vegetable oil

2 cups grated carrots

1 (20-ounce) can crushed pineapple, drained

½ cup sweetened flaked coconut

1 cup chopped walnuts

1 cup raisins

Preheat oven to 350 degrees. Coat a bunt pan with cooking spray. In a medium bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. In a separate mixing bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil. The mixture should be the consistency of pudding. Slowly stir in the dry ingredients. Then fold in the carrots, pineapple, coconut, walnuts and raisins. Pour the batter

 into the prepared pan spreading evenly. Bake for 55 to 60 minutes or until a toothpick inserted into the cake comes out clean. Cool completely and frost with cream cheese frosting.

Cream cheese frosting. Mix all: ½ cup butter, softened, 1 (8-ounce) package cream cheese,1 teaspoon vanilla and 1 (1-pound) box powdered sugar.

Send to a Friend

Report a Violation