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Carrot Cake

a delicious, moist carrot cake that freezes well!
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Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 16 people (or freeze in individually wrapped portions)
Calories:
Author: Fran Burke

Ingredients

  • CAKE
  • 2 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups white sugar
  • 1 1/2 cups cannaoil
  • 4 large eggs
  • 2 cups fresh grated carrot
  • 8 oz can of crushed pineapple drained
  • 1 cup sweetened or unsweetened flaked coconut
  • 1/2 cup chopped toasted walnuts or pecans
  • ICING
  • 1 8 oz package of cream cheese softened
  • 1/4 cup butter softened
  • 1/2 tsp vanilla
  • 2/3 cups icing sugar

Instructions

  • CAKE
  • Preheat oven to 350 *.
  • Line a 9x13 cake pan with parchment paper, leaving a margin of about an inch on each of the long sides, so you can easily lift out the cake when cool.
  • In large bowl, sift together (or stir with a whisk) the flour, baking powder, baking soda, salt and cinnamon.
  • Stir in sugar.
  • Stir in cannaoil.
  • Stir in 4 eggs.
  • Stir in carrot, pineapple, coconut and nuts.
  • Pour into parchment-lined pan and smooth top.
  • Bake on middle rack of oven, at 350, for 40 - 50 minutes, until tester/ bamboo skewer/toothpick comes out clean.
  • Cool on rack.

ICING:

  • In food processor, or in a bowl with hand mixer, combine all ingredients until fluffy and soft.
  • When cake is completely cool, remove from pan and ice (generally 1 do a thin 'crumb coat' and refrigerate for at least 20 minutes, then spread a second layer of icing.
  • Cut into 16 equal pieces.