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Ingredients
| all-purpose flour (unsifted): 2 cups (sifted) |
| granulated sugar: 2 cups |
| baking soda: 2 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| allspice: 2 tsp |
| eggs: 4 |
| coconuts (shredded): 1 cup |
| vegetable oil: 1 cup |
| whole pineapples (chunks): 1 cup (crushed) |
| carrots (grated): 1 cup (grated) |
| pecans: 1 cup (chopped) |
| cream cheese: 8 oz (softened) |
| salted butter: 1/2 cup (softened) |
| powdered sugar: 1 lb |
| coconuts (shredded): 1/2 cup |
| pecans: 1 cup (chopped) |
David's Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees.
- Cake:.
- Mix sifted flour, sugar, baking soda, salt, cinnamon, and all spice together; set aside.
- In seperate bowl mix together 4 eggs, coconut, oil, pineapple, carrots, and pecans.
- Gradually stir dry ingredients into egg mixture; stir by hand until mixed together.
- Pour into greased and floured 9x13 pan.
- Bake 45 minutes.
- Frosting:.
- With an electric/stand mixture cream together cream cheese, butter, and powdered sugar.
- Add in coconut and pecan and mix just until they are incorporated.
- Spread frosting onto cooled cake and serve.