I tried this cake yesterday. Although delicious it didn’t work well as a layer cake. If I make it again I’ll do it in a 9×13 cake pan. It is iced with cream cheese icing.
It was a favorite cake that my mom made, but thinking back, she always made it as a single layer cake.

Here is what you’ll need

  • 1 1/2 cup vegetable oil
  • 4 eggs
  • 2 cups grated raw carrots
  • 1 cup crushed pineapple with juice
  • 1 cup chopped pecans
  • 2 1-2 cup flour
  • 1 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Blend oil, eggs, sugar; stir in carrots, pineapple, nuts and dry ingredients. Turn into a prepared 9×13 inch cake pan. Bake at 350 degrees for 1 hour.
cool completely on a wire rack before icing.

Icing:

  • 1 teaspoon vanilla
  • 1/2 cube butter
  • 3-4 ounce brick of cream cheese
  • 1 3/4 cup powdered sugar
  • chopped pecans
  • chopped coconut (optional)

Mix first four ingredients beating until smooth. Spread on cooked cake. Sprinkle top with chopped pecans and coconut.

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