Carrot Cake for Dessert & Breakfast & Lunch!

I was just dying for a slice of good old-fashioned carrot cake.  I can’t eat a whole cake by myself and Steve doesn’t eat anything but chocolate cake.  I made one for Thanksgiving and it was divine.  It was so good that I could eat it for breakfast, lunch or dessert. I could probably even eat it for dinner.  

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Joy

Carrot Cake

2017-11-25 17:56:37

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Ingredients

1. Cake
2. 1 1/4 Cup Oil
3. 2 Cups Sugar
4. 3 Eggs
5. 2 Cups All Purpose Flour
6. 1 tsp baking soda
7. 1 1/2 tsp baking powder
8. 1/2 tsp salt
9. 2 cups grated carrots
10. 1 cup shredded coconut
11. 1 cup chopped pecans
12. 1 tsp vanilla
13. 1 cup crushed pineapple (do not drain)
14. Frosting
15. 1 cup softened butter
16. 16 oz softened cream cheese
17. 3 tsp vanilla
18. 2 pounds powdered sugar

Instructions

1. Preheat oven to 350 degrees.
2. Combine oil, sugar & eggs.
3. Add flour, baking soda, baking powder & salt. Stir to combine.
4. Add coconut, pineapple, carrots, pecans & vanilla. Stir to mix thoroughly.
5. Pour into 2 greased and floured 9 inch pans.
6. Bake 30-40 minutes. Cool and remove from pan. Cool some more.
7. While cooling, beat the cream cheese and butter until smooth. Add vanilla.
8. Slowly add powdered sugar and beat until smooth.
9. Place bottom layer on cake plate and spread frosting on top and sides.
10. Place top layer and use remaining frosting for the sides and top.
11. Coconut or chopped pecans may be used as garnish

Notes

1. This cakes freezes well and is easier to frost when frozen.

Meandering Joy https://meanderingjoy.com/