1¼ C. Vegetable Oil
2 C. Sugar
2 C. AP Flour
1 tsp. Baking Soda
1½ tsp. Baking Powder
½ tsp. Salt
1 tsp. ground Cinnamon
2 C. grated Carrots
1 C. shredded Sweetened Coconut
1 C. chopped Pecans
1 tsp. Vanilla Extract
1 C. crushed Pineapple in Juice (do not drain and do not use “in syrup”)
1 C. softened Butter
16 oz. softened Cream Cheese
2 tsp. Vanilla Extract
2 lbs. Powdered Sugar
For the Cake:
Preheat oven to 350⁰
Combine the first 3 ingredients in a large bowl with a hand or a stand mixer.
Add the next 5 ingredients.
Stir in by hand the last of the cake ingredients.
Pour the batter into a lightly greased and parchment paper lined 9x13 inch-pan or two 9-inch pans or three 8-inch pans.
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans, until an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
For the frosting:
Beat the butter and cream cheese with your hand or stand mixer until fluffy. Add in the vanilla and powdered sugar and beat until smooth.
Frost and decorate as you please, you’ll have PLENTY of icing!
Refrigerate for an hour before serving
*I like to guild the lily and decorated my cake with a piping bag and some extra chopped Pecans and Coconut.
This recipe makes a LARGE cake, more than enough for a party!
I gotta tell y'all, I've had plenty of Carrot Cake in my life, but boy howdy-dowdy!! This recipe takes the CAKE!!
*Note to self-do not ever
loose this recipe!!!