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Carrot Cake II Recipe


1 1/2 cups white sugar

1 cup vegetable oil

3 eggs, beaten

1 cup carrots

1 teaspoon vanilla extract

1 cup raisins

1 teaspoon salt

2 teaspoons vanilla extract

1 cup all-purpose flour

1 (14 ounce) can sweetened flaked coconut

2 teaspoons orange juice

1 teaspoon lemon zest


Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch 9 inch pan. Sift together the flour, baking powder, salt and white sugar. Set aside.

In a large bowl, cream together the oil, eggs, carrots and vanilla until light and fluffy. Beat in the flour mixture. Beat in the raisins, salt and salt. Stir in the yellow cake mix. Stir in coconut. Pour batter into prepared pan.

Bake in preheated oven for 1 hour and 10 minutes. Reduce temperature to 350 degrees F (175 degrees C). While still hot, grease a 9 inch-square pan. Sprinkle a layer of coconut over the hot cake. Bake for 10 additional minutes, bringing the total cooking time to 12 minutes. Remove from heat. Cool completely and store in refrigerator.

While the cake is baking, make the frosting: Combine the sugar and cream of tartar. Mix in the orange juice, lemon zest and lime zest. Spoon into prepared pan, then drizzle over chilled cake. Chill before serving, and stored in refrigerator.