Carrot Cake

Welcome to fall, everyone. Summer was hot and sunny, full of lazy days. And full of days where the weather was too hot for an oven. But now that things are starting to cool down, it’s time to get baking.Carrot CakeI was always under the impression that I was the only person in my family who likes carrot cake. Unbeknownst to me, my dad and grandma were in the same boat. Finally we figured out where all of this confusion sprang from: my mother. She absolutely hates carrot cake, for reasons that I still am unsure of. Because of this, the cake was never in the house, and its fans were left to eat carrot cake secretly. Luckily, we discovered each other a few weeks back, and I instantly made plans to bake carrot cake with my grandma. This recipe was her brother’s favorite.

IMG_1137Beating CarrotsRaw Carrot Cake
Carrot Cake

2 cups + 2 Tbsp flour, divided
2 cups sugar
2 tsp cinnamon
2 tsp baking soda
½ tsp salt
1½ cups vegetable oil
4 eggs
14 oz canned carrots, diced
½ cup chopped pecans
1 cup sweetened coconut

Preheat oven to 340oF.
Sift together 2 cups flour, sugar, cinnamon, baking soda, and salt. Set aside. In a small bowl, toss remaining 2 Tbsp flour with pecans.
Cream oil and eggs. Add carrots and continue to mix well until fully incorporated. Beat in the sifted ingredients. Fold in pecans and coconut.
Bake for 1 hour. Allow to cool before frosting.

Cream Cheese Frosting

1 lb powdered sugar
½ cup margarine
3 oz cream cheese
1 tsp vanilla

Whip all ingredients together until smooth and creamy.


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