Recipe

Moist Rich Carrot Cake Recipe

	Bondc / All my dishes 1 month, 2 weeks ago I'm a complete sucker for carrot cake. I could live on it. I never made one, because there was always someplace that made great carrot cakes, until we moved to Pennsylvania. I'm sure there are many places in the state with great carrot cakes, but the... More Prep:10m Cook:40m Servings:8	Bondc
	carrot cake

Does this look good? Yeah! / Nope

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Ingredients

Cake:

2 cups flour (see directions)

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 1/2 teaspoons cinnamon

4 eggs

1 1/2 cups vegetable oil

2 cups sugar

2 3/4 cups shredded carrots (see instructions)

1 8 oz. can crushed pineapple, drained

1 cup walnuts (see instructions)

1 cup flaked coconut

Cream Cheese Frosting:

1/2 cup unsalted butter, at room temperature

3/4 pound cream cheese, at room temperature

2 tablespoons milk

2 tablespoons vanilla

1 1/2 cups powdered sugar

Directions

About the flour. All-purpose is great, but cake flour will give you a more delicate cake (in any cake recipe, not just this one).

About the carrots. There is no reason to peel them, and you can use woody carrots in this recipe. Cut off the ends, then cut the carrots into lengths that will stand up in the chute of your food processor (standing up because then you get short shreds). Pack the chute so none of the carrot pieces will fall over, and shred.

About the walnuts. PLEASE don't substitute here, unless you can find (and like) black walnuts. I prefer to nearly powder them, because it spreads that walnut richness throughout the cake, but a large chop is more traditional.

Make the cake first.

Preheat oven to 325 degrees. Grease and flour a 13x9x2 pan.

Mix sugar, oil, and eggs. Beat in flour, baking powder, soda, salt, and cinnamon. Stir in shredded carrots, crushed pineapple, nuts and coconut, and pour into pan.

Bake 35 to 40 minutes, it passes the toothpick test. Do not overbake. Cool thoroughly before frosting.

Make the frosting:

Cream the butter and cream cheese until smooth and completely blended. Mix in 1 tablespoon of the milk and vanilla. Blend in the powdered sugar, and add the second tablespoon of milk if needed. Oh. Try not to eat it all out of the bowl before you get it onto the cake.

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Comments

jett2whit 1 month, 2 weeks ago said:
My all time favorite cake. I wish you would've taken a picture anyway. I have never heard of sour cream added to cream cheese frosting....
that does sound nasty!

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