MY BEST CARROT CAKE

My Best Carrot Cake image

Provided by Sharon P

Categories Cakes

Time 1h10m

Number Of Ingredients 23

2 1/2 c flour
2 c sugar
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
4 large eggs, slightly beaten
1 1/3 c oil
4 c shredded carrots, lightly packed
3/4 c crushed pineapple, well drained
3/4 c chopped pecans
1 c flaked coconut
FROSTING:
16 oz cream cheese, softened
2 stick butter, not margarine
2 lb powdered suger
1 Tbsp powdered vanilla, if available (this will not thin your frosting)
TOPPING:
1 c finely chopped pecans
1 c coconut, toasted or not.

Steps:

1. Mix all dry ingredients together.
2. Add in beaten eggs & oil. Mix until well blended. Add carrots, pineapple, pecans & coconut. Mix well, but never fast.
3. Pour into 2 10" prepared cake pans. Bake at 350, for 20 mins. Then finish baking at 325, about 30 more mins. or more, until done. Test for doneness.
4. Cool on racks, then remove from pans while slightly warm. Finish cooling, or pop into freezer until cold and ready to frost.
5. For frosting: Put cream cheese & butter into mixer, mix until well blended. Add powdered sugar a scoop at a time, on low speed. Then add vanilla. Raise speed, until well blended. Frost cakes when cakes are very cool/cold.
6. For topping: Mix coconut and pecans together. Cover sides with mixture, and top, if not decorating.
7. Refrigerate until 20 minutes before serving. Refrigerate any remaining cake. This makes a very large cake and recipe can be cut in half. ENJOY!