Cakes, Desserts

Carrot Cake

Posted by Barry on

Carrot Cake
 
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • Cake
  • 2 C. Cake Flour
  • 2 tsp. Cinnamon
  • 2 tsp. Baking Powder
  • 1 ½ tsp. Baking Soda
  • 1 tsp. Salt
  • 2 C. Sugar
  • 1 ½ C. Canola Oil
  • 4 Eggs
  • 2 ½ - 3 C. grated Carrots
  • 1 – 3 oz. pkg. Coconut = 2 C.
  • 8 oz. Crushed Pineapple, drained
  • ½ C. chopped Pecans
  • Cream Cheese Frosting
  • 8 oz. Cream Cheese, softened
  • 1 stick Butter, softened
  • 1 – lb. Powdered Sugar
  • 1 tsp. Vanilla Extract
Instructions
  1. Cake
  2. Sift and mix Cake flour, Cinnamon, Baking Powder, Baking Soda and Salt
  3. Add Sugar, Canola Oil and Eggs
  4. Mix Well
  5. Add Grated Carrots, Crushed Pineapple, Coconut and Pecans
  6. Mix Well
  7. Pour into either a greased 13X9 or a greased and floured bundt pan
  8. Bake at 350 for either 35-40 mins if 13X9 pan or 50 mins in bundt pan until toothpick comes out cleanly
  9. Cool in pan for 25 mins (if 13X9 leave in pan to ice, if bundt pan turn out on cooling rack to finish cooling)
  10. Cream Cheese Frosting
  11. Cream butter and Cream Cheese
  12. Add Powdered Sugar and Vanilla,
  13. Beat well.
  14. Frost Carrot Cake and refrigerate.

 

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