Carrot Cake
2003-12-09- Course: Cakes & Candy
- 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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