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
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Ingredients
- Carrot Cake
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2 cups
Sugar
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4
Large Eggs
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11/2 cup
Canola Oil
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2 teaspoons
Baking Soda
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3 teaspoons
Cinnamon
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2 cups
Flour
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4 cups
Packed GratedCarrots
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1 teaspoon
Salt
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1
Small Can Crushed Pineapple-Drained
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1 cup
Coconut
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1 cup
Toasted, Chopped Walnuts
- Cream Cheese Frosting
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4 tablespoons
Butter, At Room Temperature
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8 ounces
Cream Cheese at Room Temperature
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1/4-1/2
Box of Powdered Sugar
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2 teaspoons
Vannila
Directions
- Carrot Cake
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Cream sugar and the eggs for about 2 minutes with an electric mixer.
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Add all the other ingredients. Mix Well.
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Preheat the oven to 350 Degrees
Butter and line 2 9 inch cake pans with parchment paper.
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Split the batter between the 2 pans and bake for 50-60 minutes. Tester should just come out clean.
- Cream Cheese Frosting
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Blend all ingredients until smooth and creamy.
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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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