Carrot Cake

By yogichef
February 27, 2011
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Carrot Cake

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

Serves: 12

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
  1. Cream sugar and the eggs for about 2 minutes with an electric mixer.
  2. Add all the other ingredients. Mix Well.
  3. Preheat the oven to 350 Degrees Butter and line 2 9 inch cake pans with parchment paper.
  4. Split the batter between the 2 pans and bake for 50-60 minutes. Tester should just come out clean.

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
  1. Blend all ingredients until smooth and creamy.
  2. 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

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