Carrot Cake
Author: Karen Martin
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
- Cake
- Sift and mix Cake flour, Cinnamon, Baking Powder, Baking Soda and Salt
- Add Sugar, Canola Oil and Eggs
- Mix Well
- Add Grated Carrots, Crushed Pineapple, Coconut and Pecans
- Mix Well
- Pour into either a greased 13X9 or a greased and floured bundt pan
- Bake at 350 for either 35-40 mins if 13X9 pan or 50 mins in bundt pan until toothpick comes out cleanly
- Cool in pan for 25 mins (if 13X9 leave in pan to ice, if bundt pan turn out on cooling rack to finish cooling)
- Cream Cheese Frosting
- Cream butter and Cream Cheese
- Add Powdered Sugar and Vanilla,
- Beat well.
- Frost Carrot Cake and refrigerate.