Gerry's Carrot Cake

Submitted by Gerry H.

"All I ever hear about this cake is that "it's the best carrot cake I have ever had." It is especially fun to hear that from those that call themselves carrot cake connoisseurs. Many comment that it is not too sweet. It is full of flavor and absolutely delicious. This recipe has gone through a number of changes. I started with a recipe on this website, but had problems with it sinking in the middle (which was mentioned in the recipe.) I did a lot of experimenting to find ways to solve the sinking in the middle problem. I have adjusted the recipe to address that issue. Enjoy!"

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Serves: 20-24

ingredients

• cake
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3⁄4 cups white sugar
• 1 cup vegetable oil, less 2 tbsp
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut (packed)
• 1 cup chopped walnuts
• 1 (20 ounce) can crushed pineapple, drained
• frosting
• 12 ounces cream cheese, room temperature
• 3⁄4 cup butter, room temperature
• 3 cups powdered sugar
• 2 tablespoons ground walnuts, for garnish

directions

1. Preheat oven to 300 degrees. I put parchment paper on the bottom of the pan.
2. Mix together flour, baking soda, baking powder, salt, sugar and cinnamon, make a well in the center and add eggs, oil and vanilla.
3. Stir in carrots, coconut, walnuts and pineapple. Pour into a 9x13 inch pan and bake for 1 hour at 300 degrees and for 10 minutes at 350 degrees, (60 minutes at 300 degrees for 2 - 9 inch round pans).
4. Allow to cool before frosting the cake.
5. To make frosting; cream the butter and cream cheese until smooth; add the powdered sugar and beat until creamy. Sprinkle ground walnuts on top.
6. Keep refrigerated. Freezes very well, as a full cake or cut into pieces.