Frank's Recipes! White House Carrot Cake

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White House Carrot Cake

1 1/2 cup margarine or Butter
4 eggs
4 teaspoons Vanilla or 2 teaspoons double strength
1 1/2 cups White Sugar
2 cups Cake Flour
1 1/2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
1 Tablespoon Cinnamon
1/4 teaspoon Pumpkin Pie Spice, optional
2 1/2 cups finely chopped Carrots, Food Processor prefered
3/4 cup Angel Flake Coconut
1 8oz can of crushed pinapple drained
1 cup of Chopped English Walnuts

Preheat oven 350 degrees. Place oven thermometer in oven. Prepare tube pan with heavy coating of cooking spray. Cream Margarine, oil and Sugar. Add Vanilla and Eggs mixing well. Add Spices, Baking Soda, Baking Powder, Salt blending well. Add flour mixing well. Add Carrots, pinapple, coconut, and nuts mixing well after each addition. Pour into prepared tube pan.

Check oven thermometer. Each oven heats differently. Often with 45 degree variation. Make sure oven reads 350 degrees. Bake for 45-50 mins.or until cake is done. Let pan cools 10 mins. Invert Pan to remove cake. Allow cake to cool completely. Frost with Ginger-Orange Cream Cheese frosting.

Ginger Orange Cream Cheese Frosting

1 stick Butter, No Substitution
8 oz Cream Cheese, Room Temp
1 pound Confectionary Sugar, sifted
1 teaspoon vanilla
1 1/8 teaspoon Ground Ginger
1 tablespoon Grated Orange Peel
2% Milk 2 to 3 Tablespoons

Bring Butter and Cream Cheese to room temp. Grate Peel from Fresh Orange set aside. Mix well at high speed with mixer Butter and Cream Cheese. Add in Sifted Confectionary Sugar. Add Orange Peel, Vanilla, and Ginger. Continue to mix at high speed until smooth. Add in milk just until spreadable consistency.