Prep 25 mins
Cook 40 mins
Another recipe pasted in my recipe binder. I first made this for a dinner party back in 1979 and have made it numerous times since. Everyone loves this! The cake layers may be made ahead, tightly wrapped, and frozen. Thaw and frost on the day you plan to serve this. Originaly from the food section of the Houston Chronicle, a much requested recipe!
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 4 eggs, beaten lightly
- 1 (8 ounce) can crushed pineapple with juice
- 1 1⁄2 cups canola oil
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 cup flaked coconut
- 2 cups carrots, grated
- 1 cup pecans, chopped
- 6 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1⁄2 cup butter
- 1 teaspoon lemon juice
- 1 dash salt
- additional chopped pecans, for garnish
- lightly toasted flaked coconut, for garnish
- Mix together the sugar, flour, baking soda, and cinnamon.
- In a separate bowl, mix eggs, pineapple and juice, oil, vanilla,salt,coconut, carrots, and pecans.
- Add dry ingredients to the liquid mixture, and mix to combine well.
- Line 3 (8 inch) cake pans with waxed paper and divide cake batter evenly between pans.
- Bake in a preheated 350 oven for 35 to 40 minutes.
- Remove from oven and allow to cool on racks 30 minutes.
- Remove cakes from pans, remove waxed paper, and allow to cool completely.
- Combine the frosting ingredients and mix well with an electric hand mixer.
- When cake is completely cool, frost layers and top, but not sides.
- Sprinkle top with the additional chopped pecans and toasted coconut and refrigerate until serving time.