SYRACUSE CARROT CAKE

2 cups sugar

1 cup vegetable oil

4 eggs

1 tablespoon vanilla

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

¼ teaspoon nutmeg

1 cup raisins

¾ cup walnuts

¾ cup chopped dates

¾ cup sweetened coconut flakes

1, 20-ounce can crushed pineapple, drained and squeezed mostly dry with paper towels

3 cups shredded carrots

 

Cream Cheese Frosting

1, 8-ounce package cream cheese, softened

1 stick butter, softened

3 teaspoons vanilla

3 teaspoons milk

3½ cups confectioner’s sugar

Cream sugar and oil.  Add eggs, one at a time, and vanilla and beat until smooth.

Mix all of the dry ingredients in a separate bowl.  In another bowl, mix raisins, walnuts and dates with 2 tablespoon of the dry ingredients.

Stir the rest of the dry ingredients into the creamed mixture and mix well.  Fold in raisins, nuts, dates, carrots, coconut, and pineapple.

Pour into a greased and floured 13″ x 9″ pan (or 2, 8” cake pans) and bake at 350° for 45-50 minutes or until tester comes out clean.

Cool and frost with cream cheese frosting.

 

Cream Cheese Frosting

Combine all ingredients in a large bowl and beat with electric mixer until smooth and creamy.  I double this recipe if I am doing a 2 layer cake in cake pans.

I got this recipe when I was a student at Syracuse University.  My roommate and I attended a birthday party for a friend of ours and happened upon this cake.  We snuck pieces throughout the party and my only mission thereafter was to find the creator.  Through the birthday boy, I met up with the “chef” and she gave me her secret recipe.  I don’t remember her name but her cake will go down in history.

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