I was given a recipe over 20 years ago for carrot cake. At the time I was in grad school and was not doing a lot of baking. I have kept the recipe all this time, and once a year it is pulled out and baked for my dear ole dad. This is not the cheapest cake. This cake does take a little more time to prep, bake and frost. However, this is likely to be the best carrot cake you will ever (and I mean ever) make.
It goes like this:
2 cups sugar
2 cups flour
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
Mix above ingredients together and stir in:
1 1/2 cup oil
20 ounce can of diced pineapple with juice
2 tsp. vanilla
Then fold in 2 cups shredded coconut
2 cups shredded carrots
1 cup chopped nuts ( I have used walnuts and pecans)
Then bake in a 350 degree oven 45 minutes-60 minutes for a 9 in by 13 in cake. Be sure to test center of cake for doneness.
Once cooled make frosting:
8 ounces cream cheese softened
1/4 cup softened butter
1 tsp. vanilla
Mix together and gradually add
1 pound of powdered sugar
Beat until smooth. Keep refrigerated.
I like to enjoy with a hot cup of tea or a cold glass of milk. Enjoy with friends and family.
Post a Comment