I grew-up eating this cake. It's so sinful, and yet, filled with good things for you. I've had house guests request Tropical Carrot Cake for breakfast. I think this carrot cake recipe is by far the best you'll ever have.
Prep Time: 30 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- The Cake Recipe:
- 2 cups sugar
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups grated carrots
- 1-1/3 cups vegetable oil
- 4 eggs, slighly beaten
- 1 cup chopped and toasted walnuts or pecans
- 1 - 20 ounce can crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/2 teaspoon almond extract
- The Frosting Recipe:
- 1/2 cup butter, softened
- 1 - 8 ounce cream cheese, softened
- 1 - 16 ounce box powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup chopped and toasted walnuts or pecans
- 1 cup flaked coconut
Preparation:
The Cake Recipe:
Preheat the oven to 350 degrees F. Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans. Bake for 1 hour or until done. Completely cool cakes before frosting.
Preheat the oven to 350 degrees F. Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans. Bake for 1 hour or until done. Completely cool cakes before frosting.
The Frosting:
Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.
