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Tuesday, July 24, 2012

Carrot Cake

Total Time: 1 hrs 5 mins

Prep Time: 20 mins
Cook Time: 45 mins



 2 cups all-purpose flour

 2 teaspoons baking soda

 1 teaspoon baking powder

 1 teaspoon salt 

 2 teaspoons ground cinnamon

 1 3/4 cups white sugar

 1 cup vegetable oil 

 3 eggs 

 1 teaspoon vanilla extract

 2 cups shredded carrots 

 1 cup flaked coconut 

 1 cup chopped walnuts

 1 (8 ounce) can crushed pineapple, drained 


 1 (8 ounce) package cream cheese, softened 

 1/4 cup butter, softened 

 2 cups icing sugar


 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 

 Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.

 Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.

 Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).

 To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

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