Ingredients
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 Tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 2 1/2 cups finely grated carrots
- 1 cup chopped pecans
- 1 cup shredded or flaked coconut
- 1 8 oz. can crushed pineapple, drained
Frosting Ingredients
- 6 Tablespoons unsalted butter at room temperature
- 1 package (8 oz) cream cheese, at room temp.
- 1 teaspoon vanilla
- 4 cups powdered sugar (sifted)
- 2-4 Tablespoons milk (DH says he started with the lowest amount and it was runny, but I think I remember talking about 3 Tablespoons. Definitely be careful not to add too much though.
Directions
Preheat oven to 350. Grease and flour the pan or pans of your choice (1- 9 X 13, 2-9 inch round or 3-8 inch round.) or line with parchment paper.
Beat the eggs in a large mixing bowl with electric mixer, add oil while the mixer is running. Add the vanilla, then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture. Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl. Add dry ingredients to mixing bowl, mixing to make a smooth batter. Add teh carrots and nuts, then the coconut and pineapple. Pour batter into the prepared pan.
Bake (30-35 minutes for 8" round, 35-40 min for 9" or 45-50 min for 9 X 13) until tester inserted in the center comes out clean. Cool completely on a wire rack. Frost with cream cheese frosting.
Frosting directions:
Combine butter, cream cheese and vanilla in a medium bowl, and beat together until light and fluffy. Add sugar gradually, beating well. Add milk a little at a time, until frosting is spreadable consistency.
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