Sunday, May 25, 2008

carrot cake to die for

i am not making this today. i wish. its truly one of my favorite desserts of all time. but i got a request for the recipe so i figured i would post it here and share instead of just emailing it.

The best carrot cake

a super moist hearty cake unlike any other.

3 cups unbleached all purpose flour

3 cups granulated sugar

1 tsp salt

1 tbsp baking soda

1 tbsp ground cinnamon

11/2 cups corn oil

4 large eggs, lightly beatn

1 tbsp vanilla extract

1 ½ cups chopped walnuts

1 ½ cups shredded coconut

1 1/3 cups pureed cooked carrots

¾ cup drained crushed canned pineapple

*I add raisins too but recipe doesn’t call for them

cream cheese frosting

1. preheat over to 350. grease two 9 inch layer cake pans lined with parchment or wax paper.

2. sift dry ingredients into bowl. Add oil, eggs and vanilla. Beat well fold in walnuts, coconut, carrots and pineapple (also raisins if using)

3. pour batter into the prepared pans. Set on middle rack and bake for 30 to 35 minutes until edges have pulled away from sides and toothpick inserted comes out clean.

4. cool on a rack for 3 hours. Fill and frost.


16 oz. cream cheese

12 tbsp sweet butter

6 cups confectioners sugar

1 tsp vanilla

juice of ½ lemon (optional)

No comments: