I found Paula Deen's to be the one I would work on. I have already made her Banana Cake with cream cheese frosting a few times before and it was a hit!
I did not use nuts being that my husband is allergic and I added in Coconut and crushed Pineapple to make it even more special. I also cut her recipe in half because her cakes are so huge!
It was lots of fun since I love baking. Grating carrots was a bit of a pain, however the rest of the prep and baking went smoothly.
Here it goes...
Ingredients
Cooking spray for pans
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cups vegetable oil
1 1/2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 cup flaked coconut
Frosting:
1 (8-ounce) packages cream cheese, room temperature
Half stick salted butter, room temperature
Half of (16-ounce) box powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Spray 2 (9-inch) round pans
In a large bowl, combine flour, sugar, baking soda, cinnamon, and
salt. Add eggs and vegetable oil. Using a hand mixer, blend until
combined. Fold in the pineapple, carrots, and coconut. Pour batter
into prepared pans.
Bake for approximately 45 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
While cake is baking prepare the frosting
Add all ingredients into a medium bowl and beat until
fluffy using a hand mixer. Spread frosting on top of
each cake layer. Stack the cakes on a serving plate and serve.
adapted from Paula Deen's Recipe
Thanks Rena!
No comments:
Post a Comment