Carrot Cake

Recipe by Hoddevik
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat Oven to 350 degrees.
  • Grease and flour Two 9 inch cake pans.
  • Sift the dry ingredients into a bowl.
  • In a seperate bowl cream the eggs, oil and vanilla.
  • Add the wet ingredients to the dry and mix well, then fold in the walnuts, coconut, carrots and pineapple.
  • Pour into cake pans and cook on center rack for 50 minutes, until edges are pulling back a bit and a toothpick check in center comes out clean.
  • Place on rack until completely cool (can take a couple hours) then frost with Cream Cheese Frosting.
  • (Alternatively this can be cooked in a square or rectangle pan, frosted and served directly from pan instead of as a 2 layer cake).
  • (I estimated the Prep time assuming one has pre-cooked, cooled and pureed the carrots - I cut in 1 inch sections, steam until well cooked, cool then simply mash by hand).
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