Carrott Cake -- Best Recipes

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Date Posted: 04/ 4/05 7:42:53pm
Author: CB
Subject: Carrott Cake

Carrot Cake

2 C. flour
1-1/2 tsp. baking soda
1-1/4 tsp. baking powder
1/4 tsp. salt
2 C. sugar
1-1/4 tsp. cinnamon
1-1/4 C. vegetable oil
4 large eggs, at room temperature
1 tsp. vanilla
2 C. finely shredded carrots
1/2 C. chopped pecans
1 (8 oz.) can crushed pineapple, well drained
3/4 C. flaked sweet coconut
1 recipe Carrot Cake Icing, follows

Preheat oven to 350�. Grease and flour 3 (8") round cake pans; set aside. In a large bowl, combine flour, baking soda, baking powder, salt, sugar, and cinnamon; stir well. Add vegetable oil and eggs. Blend well with an electric mixer at medium speed. Stir in vanilla, shredded carrots, pecans, pineapple, and coconut. Ladle batter equally into prepared pans. Bake for 30-40 minutes, or until a cake tester comes out clean. Let cakes cool for 10 minutes in pans. Invert onto cooling racks and let cool completely. Frost with Carrot Cake Icing. (It is recommmended to place layers in the freezer for at least 1 hour before frosting.)--I didn't do this!

Carrot Cake Icing

2 (8 oz.) pkg. cream cheese, softened
1 C. butter or margarine, softened
6 C. powdered sugar
3 C. flaked, sweetened coconut
1/2 C. chopped pecans

In a large bowl, cream together cream cheese and butter with an electric mixer at medium speed. Gradually add the powdered sugar, beating until smooth. Stir in coconut and pecans.

My Notes: I bought shredded carrots, then pulsed them in the food processor to get them a little finer.
Also, I didn't freeze the layers, but I did let them cool for quite some time before I frosted them.

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