Author Notes
A carrot cake that has evolved over the years. I just kept adding one more thing until I go there. It is a pretty popular cake. It freezes beautifully unfrosted. I cannot tell you how often I have been able to produce a cake at the last minute because I had one in the freezer. I like to call it my safety cake. —yogichef
Ingredients
- Carrot Cake
-
2 cups
Sugar
-
4
Large Eggs
-
11/2 cup
Canola Oil
-
2 teaspoons
Baking Soda
-
3 teaspoons
Cinnamon
-
2 cups
Flour
-
4 cups
Packed GratedCarrots
-
1 teaspoon
Salt
-
1
Small Can Crushed Pineapple-Drained
-
1 cup
Coconut
-
1 cup
Toasted, Chopped Walnuts
- Cream Cheese Frosting
-
4 tablespoons
Butter, At Room Temperature
-
8 ounces
Cream Cheese at Room Temperature
-
1/4-1/2
Box of Powdered Sugar
-
2 teaspoons
Vannila
Directions
- Carrot Cake
-
Cream sugar and the eggs for about 2 minutes with an electric mixer.
-
Add all the other ingredients. Mix Well.
-
Preheat the oven to 350 Degrees
Butter and line 2 9 inch cake pans with parchment paper.
-
Split the batter between the 2 pans and bake for 50-60 minutes. Tester should just come out clean.
- Cream Cheese Frosting
-
Blend all ingredients until smooth and creamy.
-
When cake has cooled completly, frost and layer the cake.
I liek to toast coconut and adhear it to the frosted sides of the cake. I have also done this with toasted chopped walnuts. This cake freezes beautiful UNFROSTED!!! Defrost before fosting
See what other Food52ers are saying.