Everyone has their favorite carrot cake recipe, and this is mine! That is – it’s my favorite, but I didn’t create this recipe. It was given to me years ago by a co-worker, who got it from a friend in Alaska, who…well…you get the picture.
It’s filled with goodies, giving it a delightful texture, and is very simple to make. It won best of class at the state Grange baking competition a few years ago, even though I (GASP) substituted a buttercream icing for the traditional cream cheese version. It works equally well as a layer cake, a sheet cake, or cupcakes. You just can’t fail if you follow this recipe!
| Carrot Cake | Print |
- 2 cups plus 1 T all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1¼ cups oil
- 4 eggs
- 2 teaspoons vanilla
- 2 cups grated carrot
- 1 cup crushed pineapple, drained well
- ½ cup raisins
- 1 cup nuts, chopped (walnuts or pecans)
- Heat oven to 325 F.
- In a large bowl, mix dry ingredients together well.
- Add the oil and beat for 2 minutes.
- Add the eggs and vanilla, beat for 2 minutes.
- Stir in carrots, pineapple, raisins and nuts.
- Pour into a greased and floured 13x9" pan. (Or you may use two 9" cake pans.)
- Bake for approximately one hour, (shorter for two 9" pans) or until a toothpick inserted in the center of the cake comes out clean.
- Cool well before icing.
Cream Cheese Frosting:
6 oz. cream cheese
3 tablespoons milk or cream
1 teaspoon vanilla
1/2 teaspoon salt
1 pound powdered sugar
1/2 cup coconut (optional)
3/4 cup chopped pecans (optional)
Combine cream cheese, milk and vanilla. Beat for 2-3 minutes. Add salt and powdered sugar. Beat well. Stir in coconut and chopped pecans. Spread on cooled cake. Store any remainder in the refrigerator.
I’m keeping this blog short and sweet, because I have another idea just waiting to be tested and blogged…maybe tomorrow!
If you haven’t checked it out yet, and you’re not a teetotaler, please visit my Easter Beer Hunt blog. Easter Beer Hunt!