Bill's Carrot Cake Deluxe
"No layers or fancy frosting - just a nice take-along slice of cake!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
-
Cake
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons ground allspice
- 4 eggs
- 1 cup coconut flakes
- 1 cup canola oil
- 1 (8 ounce) can crushed pineapple
- 1 cup grated carrot
- 1 cup chopped pecans
-
Frosting
- 8 ounces cream cheese, softened
- 1⁄2 cup butter, softened
- 16 ounces confectioners' sugar
directions
- Preheat oven to 350 degrees.
- Sift flour, the mix with sugar, baking soda, salt, cinnamon and allspice; set aside.
- In another bowl, combine 4 eggs, coconut, oil, pineapple, carrot, and pecans.
- Gradually stir flour mixture into egg mixture; stir by hand until well mixed together.
- Pour into a greased and floured 13x9-inch baking pan.
- Bake for 40-45 minutes until testing done. Let cake cool while making frosting.
- With an electric mixer, cream together cream cheese, butter and confectioners sugar.
- Spread frosting onto cooled cake and serve. Refrigerate leftovers.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
