Monday, August 15, 2011


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.


3 eggs
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;
beat well.

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.


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.

1 comment:

  1. Your carrot cake is definitely the best cake ever! It even turned a chocaholic ( like Morgan!!) into it's biggest fan!!! I gave my mom your cookbook and she has been reading it the last couple of days and she says she has had hundreds of cookbooks over the years and yours is the best she has ever read! She enjoys your stories and says your recipes are very detailed and most of the ingredients are things she already has in her kitchen ( her kitchen is better stocked than mine!) she says thank you!