CajunLou's Incredible Carrot Cake

2 cup flour
1 tsp. cinnamon
1-1/2 tsp. baking soda
1-1/2 tsp. salt

SHRED & MIX together
2 cup grated raw carrots
1 cup crushed pineapple (drained)
1 cup coconut
1 cup walnuts, chopped

2 cups sugar
1-1/2 cups vegetable oil
4 eggs (add 1 at a time)

Mix dry ingredients, set aside. Shred carrots and add pineapple, coconut and nuts, set aside. Mix sugar and oil, add eggs 1 at a time.

Add four mixture to egg mixture and beat well. Then add carrot mixture, stir and fill 10 X 15 X2 greased pan. Bake at 350 for 45-60 minutes until done. Serve with Cream Cheese frosting, sprinkle chopped walnuts on top. AMAZINGLY MOIST. Don't count on having any left over, because your company will polish it off!

I make my Cream Cheese Icing different in that I do not add butter. Just beat the cream cheese until fluffy and soft, add your powdered sugar (I like the cheese taste so I go easy on the sugar too) then add 1 teaspoon of pure vanilla extract, not the imitation stuff that is made from bark instead of the vanilla bean. When it is all beaten together, smear it on the cake and add chopped walnuts to the top of the Icing.

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