Market Day August 15th

Fried fries Friday fest presents:

Carrot Cake

16 servings (serving size: 1 piece)

Ingredients

• Cake:
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 1/3 cups granulated sugar
• 1/2 cup sweetened flaked coconut
• 1/3 cup chopped pecans
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 tablespoons canola oil
• 2 large eggs

• 2 cups grated carrot
• 1 1/2 cups canned crushed pineapple, drained
• Cooking spray
• Frosting:
• 2 tablespoons butter, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• Additional grated carrot (optional)

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.