This is one of the best Carrot Cakes I’ve tried, Nuts make it more yummy.
Just keep it in the refrigerator for 2 or 3 days and it will become tastier.

Ingredients

  • for cake
  • for

  • cake

  • Flour ———————–

  • 2 cup

  • Sugar ———————–

  • 2 cup

  • Salt ————————

  • 0.5 tsp

  • Baking

  • Soda —————– 1 tsp

  • Cinnamon ——————–

  • 2 tsp

  • Eggs ————————

  • 3 no

  • Vegetable

  • Oil ————— 1.5 cup

  • Carrots, finely

  • grated —— 2 cup

  • Vanilla ———————

  • 1 tsp

  • Pineapple,

  • drained crushed — 1 cup

  • Coconut,

  • shredded ———– 1 cup

  • Nuts ————————

  • 1 cup

  • for

  • frosting

  • Cream

  • Cheese, softened —— 200 gm

  • Confectioners’

  • Sugar ——– 3 cup

  • Butter/Margarine,

  • softened — 2 tbs

  • Vanilla ———————

  • 1 tsp

Instructions

    for cake

    for
    cake

    •  In mixing bowl, combine dry
    ingredients.

    •  Add Eggs, Oil, Carrots, and
    Vanilla; beat until combined.

    •  Stir in Pineapple, Coconut and
    ½ cup Nuts.

    •  Pour into greased baking pan (13x9x2
    inch/33x23x5 cm). Bake at 350°F/170°C for 50-60 minutes or until cake tests
    done. Cool.

    for
    frosting

    •  Combine frosting ingredients in
    a small bowl; mix until well blended. Frost cooled cake.

    •  Sprinkle with remaining nuts.

    •  Store in refrigerator.


Comments

DaisyP32 Says... 16 May 2010 , 8:59am

Can you taste the coconut and pineapple in the finished product? I'm looking for a good carrot cake recipe for one of the tiers of my wedding cake.

carmijok Says... 19 May 2010 , 10:09am

I've had this kind of recipe with pineapple and coconut and you can not taste them per se, but they do add a depth of flavor to the cake that is delicious. I like pecans in mine.

AZJenn Says... 13 Jul 2010 , 9:25am

After the eggs it says "no" does this mean "no yolk or no whites"?

NJhomemade Says... 18 Jul 2010 , 1:10pm

I don't understand this recipe, in the eggs part what do you mean "no" what? Explain to me, please, I wan't this recipe.

Achee Says... 21 Aug 2010 , 4:05am

I'm sorry for replying this late. @ DaisyP32: Carmijok has given the perfect answer, thanks Carmijok @ AZJenn (and unknown): by "3 no " I meant 3-numbers/3-pcs/3-whole-eggs. I should be clearer. This was my first recipe to post and I tried in html format, It looked bad after I posted and was not able to edit/delete it. Here is plain text format:

Ingredients for cake Flour: 2 cup Sugar: 2 cup Salt: 0.5 tsp Baking Soda: 1 tsp Cinnamon: 2 or 1.5 tsp (I prefer 1.5 tsp) Eggs: 3 pcs Vegetable Oil: 1.5 cup Carrots, finely grated: 2 cup Vanilla: 1 tsp Pineapple Tin, drained, crushed: 1 cup (fruit only) Coconut, shredded: 1 cup Nuts: 1 cup

Ingredients for frosting Cream Cheese, softened: 200 gm Confectioners’ Sugar: 3 cup Butter/Margarine, softened: 2 tbs Vanilla: 1 tsp

Preparation for cake • In mixing bowl, combine dry ingredients. • Add Eggs, Oil, Carrots, and Vanilla; beat until combined. • Stir in Pineapple, Coconut and ½ cup Nuts. • Pour into greased baking pan (13×9x2 inch/33×23x5 cm). Bake at 350°F/170°C for 50-60 minutes or until cake tests done. Cool.

Preparation for frosting • Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. • Sprinkle with remaining nuts. • Store in refrigerator.

pattigunter Says... 6 Jan 2011 , 7:47am

Does it take self-rising or regular flour -- or does it matter?

Achee Says... 9 Jan 2011 , 1:19am

Just the regular baking flour.

Pinjet73 Says... 17 Sep 2011 , 6:15am

Is the shredded coconut sweetened?

Achee Says... 27 Sep 2011 , 3:26am

Not sweetened, just regular dried coconut shredded.


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