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Carrot Cake This is a great carrot cake recipe. I found this recipe in the
Los Angeles
Times, 1979.
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Ingredients:
2 cups sifted
flour
2 teaspoons baking powder
1 1/2 teaspoons soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
2 cups sugar
1 1/2 cups light vegetable oil
4 large eggs
2 3/4 cups coarsely grated carrots
1 (8 1/2 can) crushed pineapple, drained
3/4 cups chopped walnuts or pecans
1 cup shredded coconut
Cream Cheese Frosting (recipe follows)
Directions:
Butter and flour a 13 x 9 inch pan.
Preheat oven to 350°F.
Sift together flour, baking powder, soda, salt and cinnamon.
In a large bowl, mix sugar, oil and eggs. Add flour mixture a little at a time, mixing well after each addition.
Add carrots, pineapple, nuts and coconut and blend thoroughly. Turn into pan.
Bake 45 minutes or until done. (Note: Since the original recipe was for round cake pans you may need to cook longer.)
Cool and frost.
Cover with plastic wrap and refrigerate.
If you choose, instead of the 13 x 9 inch pan, prepare in 3
buttered and floured 9 inch cake pans. After baking for 45
minutes, remove and cool in the pans for 10 minutes. Then
remove from pans and cool on rack. When completely cool,
assemble as a traditional layer cake.
Cream Cheese Frosting
1/2 cup
butter
1 (8-oz) package cream cheese
1 pound powdered sugar -- sifted
1 teaspoon vanilla
Soften butter and cream cheese. Cream together with vanilla.
Add powdered sugar and blend well.
This is a bit too much frosting for this cake when made as a 13 x 9. However, when made as 3 9 inch round pans it is probably the right amount.
Serves 8-12.