Ingredients
- 4 large eggs
- 1 cup packed brown sugar
- 1 cup granulated sugar (white)
- 1 1/2 cups oil (vegetable oil)
- 2 cups all-purpose flour (unbleached)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups grated carrots (finely grated)
- 1 cup shredded coconut
- 8 ounces crushed pineapple
- 1 cup raisins (golden)
- 1 cup walnuts, coarsely chopped
- FOR FROSTING INGREDIENTS
- 1/2 cup butter, at room temperature
- 8 ounces cream cheese (at room temperature)
- 1 pound powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
How to Make
-
TO MAKE THE CAKE
-
Step 1: Preheat oven to 325 degrees Farenheit. Grease 3 (8" or 9") cake pans. Drain pineapple (discard liquid for a later use). Beat eggs in a large bowl. Add sugars and beat until light and fluffy. Add oil and mix well with whisk. Add in the dry ingredients and beat until smooth. Stir in remaining ingredients and pour batter into prepared pans. Bake for 40 minutes or until tooth pick comes out clean when inserted in center of cake. Cool and frost between layers and over and around cake.
-
TO MAKE THE FROSTING
-
Step 2: Mix cream cheese and butter until smooth. Add remaining ingredients until well incorporated. Decorate cake with either extra shredded carrots or toasted coconut.
Tips & Variations
- 3 (8" or 9") cake pans
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.