This is the author’s recreation of Evelyn’s famous carrot cake. I hope you’ll enjoy it as much as I do.

Recipe Makes: 12-14 servings

Whatcha Need:

2 cups sugar
1 cup canola oil
4 eggs
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1 can (8 ounces) crushed pineapple
1 cup pecan pieces
2 cups grated carrots
1-1/2 cups sweetened shredded coconut

Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners’ sugar

Whatcha Do:

1. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, pecans, carrots, and coconut (batter will be thick).
2. Transfer to two* greased and floured 10-in by 2-inch. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For frosting, in a large mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners’ sugar and enough of the reserved pineapple juice to achieve desired spreading consistency.
4. Place one cake layer on a serving plate; spread with a third of the white frosting. Top with second layer. Spread on sides and top with the remaining frosting.
5. If desired, decorate cake with marzipan carrots. Available at most baking supply stores.

NOTE: This recipe will make two 10-inch layers or three 9-inch layers.