Saturday, July 31, 2010

Sister Mary's Carrot Cake

I thought I had posted this recipe, but it doesn't seem that I did. So here it is!

2 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups salad oil
4 large eggs
2 cups shredded carrots
1 8½ -ounce can crushed pineapple, drained
1/2 cup chopped walnuts
1 3½-ounce can flaked coconut

Preheat oven to 350°F.
Grease and flour 3 9-inch round cake pans.
Sift together flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl, mix sugar, salad oil and eggs.
Add egg-sugar mix to the dry ingredients. Beat 1 minute after adding.
Stir in the carrots, pineapple, nuts and coconut.
Divide cake mix into pans.
Bake 40 minutes (or until tests done) in 350° oven.

Cool in pans on racks for 10 minutes. Remove and cool on racks.

Frost with Cream Cheese Frosting. (Mix 1/2 cup butter, 1 (8 ounce) package cream cheese, and 1 teaspoon vanilla, creaming well. Gradually add 1 pound of confectioners sugar, beating well. If mixture is too thick to spread, stir in a small amount of milk.)

This cake benefits for being made a couple of days before you frost it. Put each layer in a plastic bag in the refrigerator after it is cool. The flavors will blend nicely.

The cake keeps well in the fridge...if it lasts.