Recipe by Danny Sneade
I bake this cake for my Church's coffee hour a couple of times a month. When I do, Father Thomas announces to the Church at the end of mass that Danny S. has baked another of his famous St. David's Heavenly Carrot Cakes. After the service, the parishioners flock to the Parish Hall and it's gone in just a few minutes. Thanks be to GOD for a great recipe!
Top Review by Sheila (Glasgow, MT)
An absolute winner. First time I made it for a church mardi gras cake walk. It smelled so good that I decided to bake one so I could taste. Glad I did. However on the second attempt I put less powdered sugar in the frosting (not on purpose) but still fantastic. Would recommend to anyone who loves carrot cake. Brought it to work everyone who tried loved it.
- 2 cups ground carrots
- 1 (15 ounce) can crushed pineapple, drained
- 3⁄4 cup vegetable oil
- 1 1⁄2 cups sugar
- 3 eggs
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking soda
- 1⁄8 teaspoon salt
- 3⁄4 cup raisins
- 1 cup coconut
- 1 cup walnuts, chopped
cream cheese frosting
- 3 1⁄2 cups confectioners' sugar
- 8 ounces cream cheese
- 1⁄2 cup butter, softened
- 1 1⁄4 teaspoons vanilla extract
Directions See How It's Made
- Preheat oven to 375F; grease and flour 10 inch bundt pan.
- Sift together flour, baking soda and salt, set aside.
- Combine carrots, pineapple, oil, walnuts, coconut and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
- Pour into greased and floured pan. Bake for 40-45 minutes, or until toothpick comes out clean.
- Allow to cool, then frost with cream cheese frosting.