Mrs. Elliott's Carrot Cake
We have always called it "Mrs. Elliott's Carrot Cake" to distinguish it from any other recipe.
2 call purpose flour
2 tspbaking powder
1&1/2 tspbaking soda
1 &1/2 coil
2 cgrated carrots
1 can(s)crushed pineapple, 8 oz., drained well
3/4 cnuts, broken
2 cshredded coconut
CREAM CHEESE FROSTING
1 pkgcream cheese, 3 oz.
2 tsppure vanilla extract
1 boxxxxx confectioner's sugar
1/2 cfinely chopped nuts
How to Make Mrs. Elliott's Carrot Cake
- Preheat oven to 325 degrees. Grease and flour a 10 Cup tube pan.
(a bundt pan may also be used.)
- You will need three large bowls for this recipe. One for the wet, one for the dry and one for the fruit mixture. Use your largest bowl for the wet mixture.
- In bowl number one, sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In bowl number two, combine the grated carrots, pineapple, raisins, nuts and coconut. Mix well and set aside.
- In the LARGEST bowl, pour the oil. Add the sugar, and eggs. Beat until light yellow. (The recipe says to use a mixer. I use a slotted spoon.)
- Add the dry ingredients into the wet mixture. Mix well. Then add the fruit mixture, folding well.
- Pour into prepared tube pan and bake for 1 hour or until done.
Check the cake by inserting a knife into it. If the knife comes out clean, the cake is done.
This batter has a lot of moisture from the fruit. Sometimes the cake needs an extra 15-20 minutes of baking time.
- When cake is done, remove from oven. Cool ten minutes, then remove from the pan. Cool cake on a wire rack.
When cake is completely cool, frost with cream cheese frosting.
- To make the frosting:
Cream the margarine with a mixer. Blend in the cream cheese and vanilla. Add the confectioner's sugar, a third at a time. Blend well. Fold in nuts.
If the mixture is too thick to spread, add a little milk, 1-2 tablespoons.
This is a dense, fruit-filled cake. The batter is heavy, and requires some arm strength to stir.
Makes a large cake. Can be cut in half, wrapped in foil and frozen.