My homemade carrot cake recipe from scratch is outstanding. So moist and tender, and the frosting is creamy and rich - just like it should be.
You'll find many easy cake recipes that will awe and delight your family and friends.
PRIZE WINNING PINEAPPLE CARROT CAKE RECIPE FROM SCRATCH
The pineapple juice you squeeze out of the crushed pineapple can be used for another recipe.
3 cups flour
3 cups white sugar
1 tsp salt
1 TBS baking soda
1 TBS ground cinnamon
1-1/2 cups corn oil
4 large eggs
1 TBS homemade pure vanilla extract
1 cup walnuts, chopped
1-1/2 cups shredded coconut
1-1/3 cups pureed cooked carrots
3/4 cup drained crushed pineapple
PREHEAT oven to 350 degrees. Grease two 9 inch cake pans and line with parchment paper. Grease the top of the parchment paper and set aside.
Sift dry ingredients (first five) together in a large bowl. Add the oil, eggs and vanilla. Beat well.
Fold in walnuts, coconut, carrots and pineapple. Pour into prepared cake pans. Bake for 30 to 35 minutes or until edges have pulled away from the sides and when a toothpick inserted in the center of the cake comes out clean.
Cool on a rack. Fill cake and frost sides with cream cheese frosting. Garnish with pecans if you wish.
In a bowl - cream together cream cheese and butter. Slowly sift in powdered sugar and continue beating until the frosting is smooth and creamy. Stir in vanilla and lemon juice if using.
NOTE: You may easily freeze the cake until you need it. Just defrost and cover with icing. It tastes like the day you made it. One of my favorite homemade cake recipes.
If you want a more "cream cheese" flavored frosting, please see my other Homemade Cream Cheese Frosting. It's fantastic.
CARROT CAKE RECIPE
2 cups flour
2 cups sugar
2 tsp cinnamon
2 tsp baking soda
1-1/2 cups salad oil
2 cups grated carrots
1 cup chopped pecans
PREHEAT oven to 350 degrees. Grease a large tube pan or 9x13 inch pan.
Sift flour, sugar, cinnamon and baking soda into a mixing bowl. Stir in oil. Add eggs, one at a time, beating well after each addition. Stir in carrots and pecans.
Pour batter into prepared pan and bake for 1 hour and 20 minutes if using a tube pan, or 45 minutes to an hour if using the 9x13 inch pan. Cool and frost with cream cheese frosting.
COCONUT CREAM FROSTING
1 cup flaked coconut
3 ounces of cream cheese, softened
1/4 cup butter, softened
3 cup sifted powdered sugar
1 TBS milk
1/2 tsp vanilla extract
Toast coconut and cool.
Meanwhile, blend cream cheese with butter. Add powdered sugar, milk and vanilla; beat until smooth.
Add half of the toasted coconut, frost cake and top with remaining coconut.
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