Carol's Carrot Cake
Ingredients:
For the cake:
1 1/2 cups light vegetable oil
1 1/2 cups sugar
4 eggs
2 cups sifted flour
2 teaspoons baking powder
2 teaspoons baking soda
1 Tablespoon cinnamon
1/2 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1/2 cup crushed pineapple, (1 small can, drained)
1 cup pecans
1/2 cup shredded unsweetened coconut (optional)
3 cups grated carrots
For the icing:
8 oz. cream cheese, softened
2 Tablespoons butter, softened
1 1/2 cup powdered sugar
1 teaspoon vanilla, pineapple juice, or Grand Marnier
1 1/2 cups light vegetable oil
1 1/2 cups sugar
4 eggs
2 cups sifted flour
2 teaspoons baking powder
2 teaspoons baking soda
1 Tablespoon cinnamon
1/2 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1/2 cup crushed pineapple, (1 small can, drained)
1 cup pecans
1/2 cup shredded unsweetened coconut (optional)
3 cups grated carrots
For the icing:
8 oz. cream cheese, softened
2 Tablespoons butter, softened
1 1/2 cup powdered sugar
1 teaspoon vanilla, pineapple juice, or Grand Marnier
Directions:
Preheat the oven to 350°F.
Prepare a 13"x9" baking pan, or 2 9-inch cake pans with oil and flour.
In a large mixing bowl, cream together the oil and sugar.
Whip the eggs, then add them to the creamed oil and sugar. Beat until smooth.
Sift together the flour, baking powder, soda, and cinnamon, and add the mixture into the wet ingredients.
Fold in the carrots, pineapple, coconut (if using), and pecans gently by hand.
Bake 40-45 minutes until an inserted toothpick comes out clean. Allow to cool completely before icing.
Prepare the icing by mixing the softened cream cheese & butter, powdered sugar, vanilla (or pineapple juice) in a large bowl until smooth. Refrigerate for one hour while cake cools.
Prepare a 13"x9" baking pan, or 2 9-inch cake pans with oil and flour.
In a large mixing bowl, cream together the oil and sugar.
Whip the eggs, then add them to the creamed oil and sugar. Beat until smooth.
Sift together the flour, baking powder, soda, and cinnamon, and add the mixture into the wet ingredients.
Fold in the carrots, pineapple, coconut (if using), and pecans gently by hand.
Bake 40-45 minutes until an inserted toothpick comes out clean. Allow to cool completely before icing.
Prepare the icing by mixing the softened cream cheese & butter, powdered sugar, vanilla (or pineapple juice) in a large bowl until smooth. Refrigerate for one hour while cake cools.
Notes:
Double up on the icing recipe if you're making a layer cake, or cupcakes.
Get as plain or fancy with decorating your cake as you like. I don't care. I'll still eat it.
Get as plain or fancy with decorating your cake as you like. I don't care. I'll still eat it.