Brenda’s Favorite Carrot Cake
This Carrot Cake includes pineapple, coconut, loads of carrots, and you can optionally add in walnuts or pecans. Brenda recommends frosting this cake with her Cream Cheese Frosting for the ultimate cake experience.
Brenda’s Favorite Carrot Cake
Preheat oven to 350F.
Prepare three 8” cake rounds, set aside.
To a large mixing bowl, add:
1 1/4 cups oil
3 eggs
1 tsp vanilla
2 cups sugar
Beat well. Then fold in:
2 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
Stir in:
1 lb carrots, peeled & grated
1 cup crushed pineapple (with juice)
1 cup shredded coconut
Divide batter evenly between prepared pans. Bake at 350F for 45-60 minutes, or until tests done with a toothpick. Cool. Frost. Serve.
Recommended: Cream Cheese Frosting
Brenda’s Tips:
Serving Size: 16 slices. Plenty to cut into 24 slices.
Brenda makes the batter in a stand mixer. Hand mixer or stirring with a spoon works just as well.
Brenda totally throws in extra carrots if wanting to use up more than a pound. Generally limits herself to between 16 and 20 ounces .... but one time she harvested her garden and had mountains of carrots so put 24 ounces in and the cake was great.
If you like walnuts or pecans, go ahead and put in 1/2 cup, chopped.
Window to B’s kitchen . . .
