Family Tested & Approved
1 ½ cups vegetable oil or extra light tasting olive oil
2 teaspoons baking powder
3 cups freshly shredded carrots
½ cup coconut, chopped fine
1 cup pecans, chopped fine
1 package (8 ounces) of philadelphia cream cheese
1 stick of unsalted butter, softened (1/2 cup)
1 pound confectioners’ sugar
½ cup pecan pieces, optional
Preheat oven to 350 degrees.
Grease and flour two 9-inch round pans; set aside.
In a large mixer bowl, combine the sugar, oil, eggs, and vanilla and mix for 2 minutes on medium speed.
Add the flour, baking powder, baking soda, cinnamon and salt and mix for 1-2 minutes more.
Stir in the coconut, carrots, and pecans and mix until blended. Divide the batter into the two prepared pans.
Bake for 30- 40 minutes or until toothpick inserted into the center of the cake comes out clean. (Bake 9x13x2 for 45-55 minutes).
Remove from oven and let the cake cool in pans on wire racks for 5 minutes then remove the cakes from pans and cool completely on wire racks.
Frost the carrot cake with cream cheese frosting:
In a mixer bowl, cream the butter and cream cheese until well blended.
Add the confectioners’ sugar and vanilla. Beat until very creamy.
Spread frosting between layers of cake and then the entire cake. Note: If you want to pipe some decoration onto the cake, save a little of the frosting and tint it the color you want.
Optional, Sprinkle pecans on top of cake.
Refrigerate the cake, but the flavor will be better if you bring it to room before serving.
Last Updated: Fri, Dec 19, 2014