Aunt Josephine’s Carrot Cake

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.

carrot cake

 

 

 

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