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14 Carrrot Cake

15 Jan

This cake is rich and moist. Choose a light frosting such as 7 minute frosting. Freeze cake for 1 hour to make it easier to frost.


2 cups all-purpose flour

2 cup sugar

1-1/2 tsp baking soda

1-1/4 tsp baking powder

1-1/4 tsp ground cinnamon

1/4 tsp salt

1-1/4 cups vegetable oil

4 large eggs, room temperature

1 tsp vanilla

2 cups finely shredded carrots

1/2 cup chopped pecans

1 (8 oz) can crushed pineapple, well-drained

3/4 cup flaked coconut


Preheat oven to 350

Place carrots in a medium bowl; sprinkle with 2 heaping TBSP sugar taken from the 2 cups. Set aside for 20 minutes. Grease and flour 3 (8 in.) cake pans. Set aside. In a large bowl, combine, flour, sugar, baking soda, baking powder, cinnamon, and salt; stir well. Add vegetable oil and eggs. Beat well at medium speed. Add vanilla, carrots, pecans, pineapple, and coconut, stirring to combine. divide batter evenly into prepared pans. Bake 30 to 40 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes on a cooling rack. Invert onto cooling racks and cool completely.


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