Cookies, Candy & Desserts

Carrot Cake I - 1997
​​​​​​​​​​Recipe courtesy of Karen Denise Brooks

INGREDIENTS
CAKE
  • 2 cups  flour
  • 2 teaspoons  baking powder
  • 1 ½ teaspoons  baking soda
  • 1 teaspoon  salt
  • 2 teaspoons  cinnamon
  • 2 cups  sugar
  • 1 ½ cups  oil
  • 2 cups  carrots -- grated
  • 4 eggs
  • 8 ½ ounces  canned pineapple
FROSTING
  • ½ cup  butter -- softened
  • 8 ounces  cream cheese -- softened
  • 1 teaspoon  vanilla
  • 1 pound  powdered sugar
  • ½ cup  pecans -- chopped
  • ½ cup  coconut

PREPARATION
Cake:  Combine all ingredients, and mix until smooth.  Pour into 2 - 9" greased and floured cake pans.  Bake at 350 for 35 to 40 minutes, or until knife comes out clean.  Cool completely before frosting.

Frosting: Blend butter and cream cheese until smooth.  Add remaining ingredients and mix until smooth.  Store in refrigerator until ready to use.