Thursday, May 8, 2014

Carrot Cake

Carrot Cake

4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup coconut grated from a bag

1 cup chopped pecans + 1 cup for garnish (optional)

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract


1.    Preheat oven to 350* Spray two 10 inch round baking pans with a nonstick baking spray. Depending on altitudes and ovens the temperatures will vary. 

2.    In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla mix well.  In a separate bowl Mix  flour, baking soda, baking powder, salt and cinnamon, then add to the wet ingredients, fold in carrots, coconut, and pecans. Pour into prepared pan.

3.    Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.    For Frosting: In a medium bowl, combine butter, cream cheese, then confectioners (sifted) sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. frost cake once it’s completely cooled. Frost and garnish with pecans. Refrigerate
 Look at all that delicious
ness of those carrots topped with a homemade buttery cream cheese and pecans. Who can resist?


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