January 15, 2012
"This was my mother's favorite carrot cake because it does not have pineapples in it. I always made it for her on her birthday. It is a nice moist cake. If baking in dark colored pans, or a 9x13x2 pan, baking time will be different."
- CREAM CHEESE FROSTING
- Serving Size: 1 (236.1 g)
- Calories 1049.5
- Total Fat - 82.6 g
- Saturated Fat - 18.8 g
- Cholesterol - 90.2 mg
- Sodium - 5186 mg
- Total Carbohydrate - 78 g
- Dietary Fiber - 2.6 g
- Sugars - 74.1 g
- Protein - 5.1 g
- Calcium - 112.3 mg
- Iron - 1.3 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees.
Grease and flour two 9-inch round pans; set aside.
In a large mixer bowl, combine the sugar, oil, eggs, and vanilla and mix for 2 minutes on medium speed.
Add the flour, baking powder, baking soda, cinnamon and salt and mix for 1-2 minutes more.
Stir in the coconut, carrots, and pecans and mix until blended. Divide the batter into the two prepared pans.
Bake for 30-40 minutes or until toothpick inserted into the center of the cakes comes out clean.
Remove from oven and let the cake cool in pans on wire racks for 5 minutes then remove the cakes from pans and cool completely on wire racks.
Frost carrot cake with cream cheese frosting.
Cream Cheese Frosting:
In a mixing bowl, using an electric mixer, cream the butter and cream cheese until well blended.
Add the confectioners’ sugar and vanilla. Beat until very creamy.
Spread the frosting on the cake.
Sprinkle pecans pieces on top of cake, if desired.
Tips & Variations
No special items needed.