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
2 cups sugar
1 cup canola oil
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
- 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).
- 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.
- 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.
- 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.
- 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.