Carrot Cake
Why I Love This Recipe
Just another dessert that is enjoyed by my family.
Ingredients You'll Need
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.
