my best carrot cake

Name: My Best Carrot Cake
Prep time: 20 min
Cook time: 50 min
Cuisine: American
Ingredients: 2 1/2 cup(s) flour; 2 cup(s) sugar; 2 teaspoon(s) baking powder; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/4 teaspoon(s) ground ginger; 1/8 teaspoon(s) ground cloves; 4 large eggs, slightly beaten; 1 1/3 cup(s) oil; 4 cup(s) shredded carrots, lightly packed; 3/4 cup(s) crushed pineapple, well drained; 3/4 cup(s) chopped pecans; 1 cup(s) flaked coconut; ## FROSTING:; 16 ounce(s) cream cheese, softened; 2 stick(s) butter, not margarine; 2 pound(s) powdered suger; 1 tablespoon(s) powdered vanilla, if available (this will not thin your frosting); ## TOPPING:; 1 cup(s) finely chopped pecans; 1 cup(s) coconut, toasted or not.

3 Pinches

Sharon P

Post Falls, ID

Updated on Mar 8, 2021

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!

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prep time 20 Min

cook time 50 Min

method Bake

yield up to 20, unless they are like my family/friends.

Ingredients

2 1/2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
4 large eggs, slightly beaten
1 1/3 cups oil
4 cups shredded carrots, lightly packed
3/4 cup crushed pineapple, well drained
3/4 cup chopped pecans
1 cup flaked coconut
FROSTING:
16 ounces cream cheese, softened
2 sticks butter, not margarine
2 pounds powdered suger
1 tablespoon powdered vanilla, if available (this will not thin your frosting)
TOPPING:
1 cup finely chopped pecans
1 cup coconut, toasted or not.

How To Make my best carrot cake

Step 1

Mix all dry ingredients together.

Step 2

Add in beaten eggs & oil. Mix until well blended. Add carrots, pineapple, pecans & coconut. Mix well, but never fast.
Step 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.
Step 4

Cool on racks, then remove from pans while slightly warm. Finish cooling, or pop into freezer until cold and ready to frost.
Step 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.
Step 6

For topping: Mix coconut and pecans together. Cover sides with mixture, and top, if not decorating.
Step 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!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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