Carrot Cake

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Ingredients Method

Ingredients
  

Carrot Cake
  • 2-1/2 cups flour
  • 1-1/2 tsp baking soda
  • 1-1/4 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 3/4 cup chopped pecans
  • 3/4 cup coconut
  • 8 ounces crushed pineapple drain liquid
Cream Cheese Frosting
  • 1 cup unsalted butter 2 sticks
  • 16 ounces cream cheese 2 8oz packages
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 6 cups powdered sugar up to 6-1/2

Method
 

Carrot Cake
  1. Preheat oven to 350 F
  2. Grease baking pan(s) with shortening, and coat with flour to help prevent sticking
  3. Combine flour, baking soda, baking powder, cinnamon and salt in a bowl and whisk for at least 30 seconds
  4. In your mixing bowl, combine the sugar, eggs, oil and vanilla. Mix at medium speed 2 to 3 minutes, until well blended.
  5. Stir in the flour (using a spoon), then add carrots, pecans, pineapple and coconut.
  6. Bake 35 minutes. A toothpick should come out clean when inserted into the center of the cake.
  7. Allow cake to cool at least 10 minutes prior to removing from pan and placing on a cooling rack.
Cream Cheese Frosting
  1. Add butter to mixing bowl and beat at medium speed until softened and smooth. Cutting butter into slices before adding will help the process.
  2. Cut cream cheese into pieces. Slowly add to mixing bowl, with mixer set to beat at medium speed.
  3. Add vanilla.
  4. Add powdered sugar gradually, while beating on low speed until completely blended.
  5. Increase mixing speed and beat until fluffy.