Moist Carrot Cake With Cream Cheese Frosting

Submitted by STK FD WIFE

"A moist, dense and delicious cake."

 

• Ready In: 1hr 10mins
• Ingredients: 19
• Yields: 1 2layer cake

ingredients

• 709.77 ml finely grated carrots
• 473.18 ml flour
• 473.18 ml sugar
• 9.85 ml baking soda
• 4.92 ml baking powder
• 2.46 ml salt
• 4.92 ml cinnamon
• 4 eggs
• 354.88 ml vegetable oil
• 6.16 ml vanilla extract
• 226.79 g can crushed pineapple in juice
• 177.44 ml golden raisin
• 1 chopped pecans
• 177.44 ml coconut
• 828.06 ml powdered sugar
• 226.79 g package cream cheese
• 118.29 ml butter, softened
• 6.16 ml vanilla extract
• 236.59 ml chopped pecans

directions

1. Preheat oven to 350 degrees.
2. Grease 2 round cake pans.
3. In large mixing bowl, combine carrots, flour, sugar, baking soda, baking powder, salt and cinnamon.
4. Mix until combined.
5. Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple, raisins, coconut and 3/4 cup chopped pecans.
6. Spoon batter into prepared pan.
7. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes, comes out clean.
8. Cool.
9. Make frosting by combining the sugar, cream cheese, butter and vanilla and beating until smooth.
10. Stir in pecans.
11. Spread on cooled cake.