Ingredients
-
-
2
-
2
-
1
-
1
-
2
-
1 3/4
-
1
-
3
-
1
-
-
-
-
-
Directions
Why-I-Joined-Zaar Carrot Cake, On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database — until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!, I love this cake; it’s my go-to carrot cake recipe. My preferences: reduce the sugar to around 1 cup. Substitute some of the oil with applesauce. Add 1/2 tsp of nutmeg and allspice. For the frosting, I reduce the icing sugar to a little less than 1 cup and add a splash of vanilla. The cake is denser than your normal cake but it’s filled with delicious goodies and reducing the sugar really helps.
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Steps
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1
Done
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Preheat Oven to 350 Degrees F 175 Degrees C. Grease and Flour a 9x13 Inch Pan. |
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2
Done
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Mix Flour, Baking Soda, Baking Powder, Salt and Cinnamon; Make a Well in the Center and Add Sugar, Oil, Eggs and Vanilla. Mix With Wooden Spoon Until Smooth. |
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3
Done
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Stir in Carrots, Coconut, Walnuts and Pineapple. Pour Into 9x13 Inch Pan and Bake For About 45 Minutes. Don't Panic, the Centre Will Sink a Little. |
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4
Done
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Allow to Cool; When Cool, Ice the Cake. You Can Certainly Use Your Favourite Cream Cheese Frosting to Ice This Cake, but the One I've Included Is Highly Recommended I Usually Leave the Cake in the 13x9 Pan and Just Ice the Top. |
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5
Done
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to Make the Frosting: Cream the Butter and Cream Cheese Until Smooth; Add the Icing Sugar and Beat Until Creamy. |
