LAURA LEE ALICE
COOKS 

                                                                                        Serves 8 generously

Amazing Carrot Cake

​

This carrot cake has everything (except for coconut) but the kitchen sink!  It is so-o-o good and moist and it really doesn't need icing but I provided you with a recipe anyway.  You only frost the tops of the layers.

​

​

        Ingredients

​

•  3 cups flour

•  2 cups sugar

•  1 tsp salt

•  1 tsp baking soda

•  2 tsp cinnamon

 

•  1¼ cups vegetable oil

•  3 eggs

•  1 small can (8.25 oz) crushed pineapple, well drained

•  1¾ cups grated carrots

•  ¼ cup grated apple

•  1 tsp vanilla

•  1 cup chopped pecans

​

 

 

 

Heat oven to 350°F. Grease* and flour 3 8-inch cake pans.

​

​

​

​

​

Instructions

​

1.  In a medium bowl, mix the first 5 ingredients; set aside.

2. In a large bowl, thoroughly mix  together the oil and eggs, then add the pineapple, carrots, apple and vanilla.  Stir in        the dry ingredients and pecans. Evenly spoon batter into the 3 prepared cake pans.

3. Bake at 350°F  for 25 to 30 minutes**.  Cool 10 minutes; gently covered in refrigerator. 

​

*See my simple cake release recipe here.

​

**It's hard to test for doneness when you have the ingredients that's in this cake.  Use a toothpick or cake tester and         as long as you don't see batter on it, it should be fine.

​

​

Frosting

​

​

 •  ½ cup butter, softened

​

​

•  1 (8 oz pkg) cream cheese

​

​

•  1 lb box confectioner's sugar

​

​

•  1 cup chopped pecans

​

​

​

Beat butter and cream cheese until fluffy; mix in sugar

 

 

until thoroughly incorporated and beat until spreadable. 

 

 

Stir in pecans and ice cake. Store covered in refrigerator.

​

​

 

 

 

KEYWORDS

amazing carrot cake, carrot cake

 

 

 

​