This is probably the only carrot cake that I’ll eat more than a bite of, like all of my other family recipes this one has been around longer than I have, and for good reason. Don’t let the long list of ingredients intimidate you, it is 100% worth it.
Cake Ingredients:
- 3 Cups Packed Shredded Carrots
- 1 Tablespoon lemon juice
- 1 can (20 ounces) crushed pineapple drained (save juice)
- 3 cups unsifted all purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 ½ cups vegetable oil
- 5 eggs
- 2 teaspoons vanilla
- 1 cup flaked coconut
- 1 cup chopped nuts
- 1 cup chopped raisins
Frosting Ingredients:
- ½ cup Butter
- 1 Box Powdered Sugar
- 8 Ounces Cream Cheese
- 4 Tablespoons pineapple juice
Instructions:
- Preheat oven to 350 degrees
- Grease and flour cake pan
- Combine carrots and lemon juice in small bowl
- Squeeze as much juice as possible from pineapple
- Combine flour, sugar, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, & allspice in bowl.
- Beat in oil until blended
- Mix in carrots
- Beat eggs in one at a time
- Stir in vanilla, coconut, nuts, raisins, and pineapple until well blended
- Pour batter into prepared pan
- Bake 1 1/2 hours or until cake springs back from sides of pan
- Cool cake on wire rack for 5 minutes
- Remove from pan and cool
- Beat together all frosting ingredients until smooth and cover top of cake when cooled.
SIDE NOTE: I chopped some of the left over walnuts from the bag and toasted coconut to top the cake, I think it was one of the best decisions (baking wise) I’ve ever made… it was AMAZING and possibly my favorite part of eating it.
Adventures of a Girl Named Lauren 