Delightful Carrot Cake Food
DEE'S DELIGHTFUL CARROT CAKE
This is a wonderfully moist and flavorful recipe for carrot cake. The first carrot cake wedding cake I made it wore my arms out grating carrots by hand. The next week I invested in a food processor. It made easy work of the carrots but I went thru 3 shreading blades and 2 food processors from making so many carrot cakes. I...
Provided by Dee Stillwell
Categories Cakes
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. Preheat over to 350 degrees. Prepare a 9"x13" or 2 - 9" round pans buy greasing and flouring them or spraying with "Pam".
- 2. In mixing bowl, cream oil and sugar together for 2 minutes. Beat in eggs and vanilla and beat for another 2 minutes. Sift dry ingredients and spices together and blend slowly into oil/egg mixture. Beat for 2 minutes on medium speed. Remove bowl from mixer. Fold in carrots, pineapple, and coconut. Dust pecans with 1 Tbl. flour and fold into batter. Pour into prepared pan/s. Bake for 45-50 minutes or till medium brown and it tests done. A little overbaked is ok, better than a soggy cake. It's very moist so it shouldn't dry out. Cool in pans for 20 minutes and then remove from pan/s and finish cooling. Make frosting while cake is cooling. For best results when frosting any cake is to thoroughly chill in fridge before frosting it. This will make cake more managable and keep the crumbs at bay. Frost cake and decorate as desired, or leave plain. It tastes awesome either way... delightfully delicious!
- 3. Frosting Directions: In mixer bowl with wire whip attached, cream butter, creamed dheese, and Crisco together for 2 minutes. slowly add powdered sugar, salt & vanilla. Whip until fluffy and spreadable.
- 4. This frosting is great for decorating and piping borders etc. If u are not decorating, u can eliminate the shortening and double the butter. I'm not a fan of shortening but it makes the frosting fluffier to decorate with.
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