CARROT CAKE

 

  • Cooking Time: 50 min
  • Servings: 24
  • Preparation Time: 20 min

Ingredients

  • FOR THE CAKE:
  • 3/4 cup of finely chopped walnuts
  • 2 cups of finely shredded carrots
  • 1 cup of crushed pineapple (8 ounce can with juice)
  • 1/2 cup of finely shredded coconut
  • 1/2 cup of raisins that have been soaked in water until plump and then drained
  • 1 and 1/4 cup of vegetable oil
  • 1 and 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 3 eggs
  • 3 cups of flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda
  • 2 teaspoons of vanilla
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of salt
  • FOR THE CREAM CHEESE FROSTING:
  • 1 8 ounce package of cream cheese
  • 1/2 cup or 1 stick of butter, room temperature
  • 1 teaspoon of vanilla
  • 2 cups of powdered sugar
  • 1/2 cup of chopped pecans for garnish

Directions

  • Preheat oven to 350 degrees.
  • CAKE:
  • Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
  • Set aside.
  • In a large bowl, mix the vegetable oil, sugars, vanilla and eggs until smooth and fluffy.
  • Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.
  • Pour batter into a greased and floured 9x13 inch pan and bake for about 40-50 minutes.
  • Test with toothpick for doneness.
  • When cool, frost with cream cheese frosting.
  • CREAM CHEESE FROSTING:
  • Blend cream cheese and butter until light and fluffy.
  • Add vanilla and a little powdered sugar at a time until all has been blended well.
  • Turn mixer on high and beat until frosting is light and fluffy.
  • Spread frosting over the cooled cake and sprinkle with pecans.

Notes

Just another dessert that is enjoyed by my family.

Categories: Cake 
© 2006-2014 BakeSpace, Inc. All Rights Reserved