Dessert
(Cake
)
Pecan Carrot Cake
Contributor: Sandy
35 - 45 minutes
Pre-heat oven to 350
2 9 inch round cake pan
2
cups
sugar
1 1/4
cups
cooking oil
4
eggs
2
tsp
vanilla
3
cup
flour
2
tsp
baking soda
2
tsp
cinnamon
1
tsp
baking powder
1/2
tsp
salt
2
cups
Carrots
shredded
1 1/2
cups
coconut
1
cup
pineapple
crushed
3/4
cup
Pecans
chopped
1
8 oz
cream cheese
1/2
cup
butter
1
tsp
vanilla
1
lb
powdered sugar
milk
In mixing bowl, beat together the sugar, oil, eggs and vanilla till the mixture is fluffy. Stir together the flour,
soda, cinnamon, baking powder and salt. Add to mixing bowl, beat until smooth. Stir in carrots, coconut,
pineapple, and pecans. Turn into greased and floured 9 x 1 1/2 inch cake pans. Bake in a 350 degree oven
for 35 - 45 minutes or till done. Let cool in pans for 10 minutes. Remove from pans and cool on wire racks.
Prepare Cream Cheese Frosting, fill and frost cake. Press coconut over the outside. Store in refrigerator.
Makes 12 to 16 servings. CREAM CHEESE FROSTING: In a mixing bowl, beat together softened cream
cheese, butter, vanilla until well creamed. Gradually beat in 1 pound (4 - 4 1/2 cups) powdered sugar.
Adding milk, if needed, to make a spreadable frosting.
Edition: 3