Carrot Cake

2003-12-09
  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 1:10 h
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Carrot cakes are a very popular treat for family gatherings or holidays. How wonderful to get a sweet treat with your beta carotene and vitamin A!

Ingredients

  • Carrot cake:
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups cooking oil
  • 2 cups flour
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 3 cups grated carrots
  • Icing:
  • 8 ounces cream cheese
  • 1 stick butter or margarine
  • 1 tsp vanilla
  • 1 box (2 cups) powdered sugar
  • 1/2 cup chopped pecans
  • 8 ounces shredded coconut

Directions

Step 1

The Carrot Cake: Preheat oven to 325 degrees.

Step 2

In a large glass bowl cream the sugar and eggs. Add the cooking oil and blend thoroughly. Combine the flour, cinnamon, salt and soda. Add gradually to the mixture; mixing well. Finally, add the grated carrots to the mixture.

Step 3

For a Layer Cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 325F for 35 to 40 minutes. Test with cake tester or toothpick. Cool before frosting.

Step 4

For a Tube Cake: Pour batter into a 10-inch tube or fluted pan. Bake at 325F for 50-60 minutes. Test with cake tester or toothpick. Cool in pan, then invert on serving plate and frost.

Step 5

For a Sheet Cake: Pour batter into a greased and floured 9 x 13-inch pan. Bake at 325F for 50-60 minutes. Test with cake tester or toothpick. Cool before frosting.

Step 6

Icing for the cake: Blend the softened cream cheese, butter and vanilla with an electric mixer. Beat in the sugar, a little at a time. Add the coconut and pecans and mix well. Frost your cake and enjoy! Goes great with good coffee and good company



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Kaplan, Louisiana Louisiana
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