This was my favorite cake as a kid and it makes such a wonderfully moist cake and the cream cheese frosting is so creamy and yummy. I like to top it with candied carrot ribbons to make it even fancier. That recipe will be posted as well.
Carrot Cake
2 cups all purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
1 cup vegetable oil
4 cups grated raw carrots (about 8 medium)
1/2 cup chopped pecans
Cream Cheese Frosting Recipe
Thoroughly stir together flour, sugar, soda, salt, and cinnamon. Beat eggs until frothy; slowly beat in oil. Gradually add flour mixture, beating until smooth. Mix in carrots and nuts. Pour into three greased and floured 8 in. round cake pans. Bake at 350 deg. F. for 25 to 30 minutes or until done. Cool on racks, fill and frost with cream cheese frosting. Note: Can also bake in 13 X 9 pyrex dish for 45 minutes.
Cream Cheese Frosting
In a small mixer bowl, blend 4 tbs. softened butter and 6 oz. softened cream cheese. Gradually add 4 1/3 cups (one box) powdered sugar, beating until smooth and creamy. Stir in two tsp. vanilla extract or 1 tsp. vanilla and 1 tsp. maple extract.
TO MAKE CARROT CAKE WITH COCONUT AND PINEAPPLE:
Use only 3 cups of shredded carrots. Add 1 cup of drained, crushed pineapple and 1 cup of coconut when you add the carrots and nuts. Recipe is the same otherwise.
I recently made the coconut and pineapple version and it's even better than the original carrot cake which is hard to believe!
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