My Best Carrot Cake

My Best Carrot Cake

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Sharon P

By
@MKLadyS7

Carrot cake is a family favorite. However, each recipe I ever used lacked "something". So after researching and trying so many, I finally decided to come up with what I thought would be good. My family and friends all said it was the best they ever tasted! So this is my recipe, developed May 2013, by me!

Rating:

☆☆☆☆☆ 0 votes

Serves:
up to 20, unless they are like my family/friends.
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • 2 1/2 c
    flour
  • 2 c
    sugar
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    ground ginger
  • 1/8 tsp
    ground cloves
  • 4 large
    eggs, slightly beaten
  • 1 1/3 c
    oil
  • 4 c
    shredded carrots, lightly packed
  • 3/4 c
    crushed pineapple, well drained
  • 3/4 c
    chopped pecans
  • 1 c
    flaked coconut
  • FROSTING:

  • 16 oz
    cream cheese, softened
  • 2 stick
    butter, not margarine
  • 2 lb
    powdered suger
  • 1 Tbsp
    powdered vanilla, if available (this will not thin your frosting)
  • TOPPING:

  • 1 c
    finely chopped pecans
  • 1 c
    coconut, toasted or not.

How to Make My Best Carrot Cake

Step-by-Step

  1. Mix all dry ingredients together.
  2. Add in beaten eggs & oil. Mix until well blended. Add carrots, pineapple, pecans & coconut. Mix well, but never fast.
  3. Pour into 2 10" prepared cake pans. Bake at 350, for 20 mins. Then finish baking at 325, about 30 more mins. or more, until done. Test for doneness.
  4. Cool on racks, then remove from pans while slightly warm. Finish cooling, or pop into freezer until cold and ready to frost.
  5. For frosting: Put cream cheese & butter into mixer, mix until well blended. Add powdered sugar a scoop at a time, on low speed. Then add vanilla. Raise speed, until well blended. Frost cakes when cakes are very cool/cold.
  6. For topping: Mix coconut and pecans together. Cover sides with mixture, and top, if not decorating.
  7. Refrigerate until 20 minutes before serving. Refrigerate any remaining cake. This makes a very large cake and recipe can be cut in half. ENJOY!

Printable Recipe Card

About My Best Carrot Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American



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