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. |
