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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Matson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ cups all-purpose flour
1½ tsp baking soda
1¼ tsp baking powder
2 tsp ground cinnamon
½ tsp salt
2 cups sugar
4 large eggs
1 cup vegetable oil
1 tsp vanilla
2 cups grated carrots
¾ cup chopped pecans
¾ cup coconut
1 8 oz crushed pineapple, drained.
Directions:
Directions:
1. Preheat oven to 350º.
2. Line bottom of 2 9" or 3 8" pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release. Carrot cake has a tendency to stick so be sure to use the paper.
3. Whisk together flour, baking soda, baking powder, cinnamon and salt for 30 sec. Set aside.
4. In a mixing bowl, add 2 cups sugar, 4 eggs, 1 cup oil and 1 tsp vanilla. Mix 2-3 minutes at medium speed until well blended and light colored.
5. With a spoon, stir in the flour until moistened, then add the carrots, pecans, pineapple and coconut.
6. Bake 35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool layers in pans for 10 minutes on a wire rack then remove.
8. Frost with cream cheese frosting.

 

 

 

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