One of the most loyal fans of this carrot cake is Morgan ...
he thinks it should be classified 'illegal'.
I know, I know ... it is addicting ...
Doesn't a good amount of carrots make it nutritious?
Beat the eggs, oil and sugar until mixture is thick and creamy.
Do not underbeat.
Many flavors, textures and forms ready to blend into one delicious creation.
I wonder who discovered the addition of carrots to nuts, coconut and
pineapple would make an even better cake.
The batter is not as dense or thick as you would expect.
I prefer to bake this cake as a sheet cake rather than in a 9 x 13-inch pan.
The reason is simple ... more surface for creamy icing.
Tap the baking pan on the counter surface to eliminate air bubbles.
The cake bakes into this wonderful golden color.
I took this picture earlier in the Spring .. hence the lilacs.
Spread the fluffy cream cheese icing ... smoothly.
Add a fancy design if you wish.
I will post a how-to on a future post.
Fresh locally grown carrots are readily available at this season.
I believe they contribute to a more moist cake.
TROPICAL CARROT CAKE
2 cups sugar
3/4 cup vegetable oil
2 tsp. vanilla
In a large mixing bowl, beat eggs until frothy. Add sugar, oil, and vanilla
and continue beating until mixture is thick and creamy.
2 cups + 2 tbsp. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 cup buttermilk
Combine dry ingredients and add to egg mixture with buttermilk;
1 cup crushed pineapple, undrained
2 cups finely shredded carrots
1 cup pecans, coarsely chopped
3/4 cup flaked coconut
Stir in pineapple, carrots, nuts and coconut; mix well. Pour into a
greased and floured 11 x 17-inch baking pan, OR line pan
with parchment paper.
Bake in preheated 350° oven for 38 to 40 minutes until wooden pick
inserted in center comes out clean. Cool and spread with
Cream Cheese Frosting.
CREAM CHEESE FROSTING
1 pkg. (8oz.) cream cheese, softened
1/4 cup butter or margarine, softened
1 tbsp. milk
1/2 tsp. vanilla
3 cups powdered sugar
Beat cream cheese, butter, milk and vanilla in a large bowl until fluffy.
Gradually beat in powdered sugar until smooth.
Refrigerate until cake is cool enough to spread with frosting.