-CARROT CAKE-
2 1/2 c Carrot, finely shredded
1 1/2 c Walnuts, chopped
1 c Crushed pineapple, drained
1 c Golden raisins
1/4 c Rum
1 c Fresh coconut
2 c Cake flour
2 ts Cinnamon
2 ts Baking soda
1 ts Hawaiian salt
4 lg Eggs
1 1/2 c Sugar
1 1/2 c Vegetable oil
-ICING-
8 oz Cream cheese
1 lb Confectioner’s sugar
1 tb Rum
1 tb Orange juice
1 tb Grated orange rind
CARROT CAKE In a small bowl soak your raisins overnight in the rum. Next
morning mix the carrots, nuts, pineapple, raisins and coconut in a large
bowl. Sift all the dry ingredients together, except sugar. Mix about 1/2
cup of the dry ingredients with the carrot misture. Beat the eggs and sugar
at high speed until the mixture forms a ribbon when lifted with a spoon.
Reduce the speed and slowly add the oil, beating continuously. Fold in the
remaining dry ingredients. Finally, gently fold in the carrot mixture. Pour
the batter into a greased and floured ten inch tube pan. Bake at 375
degrees in a preheated oven for one hour and 15 minutes or until a
toothpick inserted into the center comes out dry. Cool ten minutes; invert
on wire rack and cool. ICING Combine all ingredients and beat until creamy.
Ice the cake and while the icing is still moist, sprinkle some extra
coconut on top of the icing. You can also substitute lime or lemon juice
and rind for the orange juice and rind for a really different flavor! Me ke
aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!)
Yields
12 Servings
