Carrot Cake Recipe

From Dorothy McNett's Recipe Book.

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Carrot Cake

From Dorothy McNett's Recipe book at Adapted from Adrianne Mackey of San Jose and also was the wedding cake for my daughter's wedding. (Alison Anton and Jackson Carson)

3 eggs
2 cups sugar
1 1/4 cups oil (I favor extra virgin olive oil!)
1 1/2 teaspoons real vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/2 cups unsweetened grated coconut
2 cups grated carrots
1 can (20 oz.) crushed pineapple, do not drain
1 cup finely chopped walnuts

frosting as desired, or sprinklings of sweetened cocoa powder

With electric mixer, blend eggs and sugar on medium speed for 2-3 minutes until light and fluffy. Add oil and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Add to egg mixture along with the coconut, carrots, pineapple, and walnuts and mix to blend well. Pour into greased and floured 9 by 13" pan and bake at 350 degrees for 1 hour, or until cake tests done. Allow to cool at least 15 minutes before inverting onto a serving plate or cutting board. Cool, slice and serve with my Grand Marnier Dessert Sauce drizzled over the top and splashed around on the plates a bit. (Presentation aka Plateing!)

Recipe created 1998-08-23.

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