CARROT CAKE
This is the best of the best cakes that we make in our family. I was given this recipe when Rebecca was about 1 years old. So we have been making this cake well over 20 years. We make it for birthdays, special dinners or to take skiing for the weekend. It is very versatile and it very good. Whether you make it as a 9 x 13, 3 layer cake, and as one cake in a 12”springform pan, I know this cake stands the test of time. You will need to double the icing for a layer cake.
CARROT CAKE
Keywords: dessert
Ingredients
- 1 ½ cups oil
- 3 large eggs
- 1 1/3 cups white sugar
- 2 ½ cups flour
- 2 tsp soda
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp vanilla
- 2 cups grated carrots
- 1 can (14 oz) crushed pineapple, well drained
- 1 cup walnuts or pecans
- ½ cup coconut
- ½ cup raisins
Instructions
Preheat oven to 350F.
Combine all oil, eggs and sugar and beat until fluffy. Add in flour, soda, salt, cinnamon and vanilla. Mix. Add in remaining ingredients. Pour into prepared pan(s).
Baking times:
9 x 13 dish - 50 minutes
3, 9” round pans – 30 to 32 minutes
12”springform pan – 1 hour and 15-20 minutes
ICING (double for layer cake)1 pkg cream cheese
6 tbsp butter
2 ½ cups icing sugar
2 tsp vanilla
1 cup coconut
½ cup nuts
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