I've made many a carrot cake but this one is one that I've adapted over the years. Michael doesn't like raisins in cakes and I didn't always have walnuts available for the original recipe. No one has noticed...except for Michael.
Oven Temp 350 degrees F
Baking time 45-60 minutes
Greased 9x13 inch pan
In a large bowl mix and whisk together:
2 cups sugar
3 eggs, beaten
1 ½ cups vegetable oil
2 teaspoons vanilla extract
Add to egg mixture:
14 oz/398 ml crushed pineapple and liquid
2 ½ cups carrots, peeled and grated
1 package shredded coconut
Mix together and add dry ingredients to wet mixture:
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
Pour mixture into greased 9x13 inch pan. Bake cake for 45-60 minutes at 350° F/180°C, checking for doneness. Let cake cool before frosting with cream cheese icing.
Cream Cheese Icing
8 oz cream cheese, softened
2 tablespoons butter, softened
1 ½ cup icing sugar
1 teaspoon vanilla extract
1 teaspoon cream
Put cream cheese and butter together in a mixing bowl and beat with a beater until well blended. Gradually add icing sugar until fluffy. Add vanilla extract and blend. Add cream and beat mixture until frosting is creamy.
carrot_cake.docx |