I was very excited to try this recipe for carrot cake. I just loved how the original was decorated! Carrot cake is one of my all-time favorite cakes and I was going to make it for my birthday cake in September, but ended up making it in July for our monthly "One-More-Month-in-the-Deployment-Done" cake.
My mom went to school for cake decorating, so when she paid me a compliment at how good the cake looked, I was very happy. I'm still working on my cake decorating skills and I really loved the outlet this particular cake gave. I need to get my hands on some orange food coloring to make carrots for next time I make a carrot cake :)
What you need:
For the cake:
- 1 1/4 cup oil
- 2 cups sugar
- 3 eggs
- 2 cups flour
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 cups carrots, shredded
- 1 cup coconut
- 1 cup pecans, chopped
- 1 tsp. vanilla
- 1 cup crushed pineapple, undrained
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 1 tsp. vanilla
- 1 lb. powdered sugar
- Orange and green food coloring, if desired
- Coarsely chopped pecans
- Toasted coconut
- Combine oil, sugar, and eggs.
- Add flour, baking soda, baking powder, salt, and cinnamon.
- Stir in carrots, coconut, pecans, vanilla, and pineapple.
- Pour into two parchment-paper, greased 8-inch cake pans.
- Bake in a preheated 350* oven for 35 to 40 minutes. Let cool.
- Beat butter and cream cheese. Add vanilla and powdered sugar.
- Frost the top of the first layer of cooled cake. Top with second layer and frost entire cake.
- You can get really creative with decorating. I added a little green food coloring to a small portion of frosting and made a border around it. I added pecans to the sides and coconut to the top (untoasted).