Carrot Cake

Serves: 12
Recipe By: Prepared Not Scared

Ingredients:

1 cup dried shredded carrots
1 cup water
1 cup butter, softened
1 cup sugar
1 cup loosely packed brown sugar
4 eggs, beaten
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup chopped walnuts
1 cup raisins, optional
2 cups flour

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. In a small bowl combine dried carrots with water and let sit for 5 minutes to rehydrate, drain.
4. In a bowl cream together the butter, sugar, and brown sugar until combined.
5. Stir in eggs and combine mixture well.
6. In a large bowl, stir together flour, baking soda, cinnamon, and salt.
7. Add the re-hydrated carrots and stir to coat them with the dry ingredients.
8. Stir in walnuts and raisins
9. add the butter mixture and stir until batter is thoroughly combined.
10. Pour the batter unto the prepared pan and let sit at room temperature for 10 minutes before baking.
11. Bake for 35 minutes or until toothpick inserted into the center of the cake comes out clean.
12. Let cake cool completely before frosting.
13. After frosting top with additional walnuts and coconut.

Frosting Recipe

Ingredients:

2 cups confectioners' sugar
1/4 butter, softened
1/2 lb cream cheese, softened
1 tsp vanilla

Directions:

1. Using a mixer combine all ingredients until light and fluffy.