DessertPineapple65 min

Why-I-Joined-Zaar Carrot Cake

On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!

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Why-I-Joined-Zaar Carrot Cake
From food.com · View original

Ingredients

Method

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

    2 cups all-purpose flour

  2. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.

    2 cups all-purpose flour2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt2 teaspoons ground cinnamon1 3/4 cups white sugar1 cup vegetable oil3 eggs1 teaspoon vanilla extract2 cups icing sugar

  3. Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.

    2 cups shredded carrots1 cup flaked coconut1 cup chopped walnuts1 (8 ounce) can crushed pineapple, drained

  4. Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).

    1 (8 ounce) can crushed pineapple, drained1 (8 ounce) package cream cheese, softened

  5. To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

    1 3/4 cups white sugar1 (8 ounce) package cream cheese, softened1/4 cup butter, softened2 cups icing sugar