Carrot Cake
I really don’t know anyone that doesn’t like carrot cake. At our house it is referred to as the best way to eat your vegetables. We serve this super moist, sweet, spicy cake with cream cheese frosting.
Cake
- 1 1/2 cups oil
- 1 3/4 cups sugar
- 3 eggs
- 2 cups flour
- 2 teas baking soda
- 1/2 teas salt
- 3 teas cinnamon
- 1 teas cloves
- 2 cups peeled, grated carrots
- 1 cup walnuts
- 1 8oz can crushed pineapple
- unsweetened dried coconut
Cream Cheese Frosting
- 1 pkg (250g) cream cheese
- 1 teas vanilla extract
- 2 cups of icing sugar
Directions
- Beat together oil, sugar and eggs in the bowl of a stand mixer.
- In another bowl sift flour. Add baking soda, salt, cinnamon and cloves to flour and whisk to combine. Add to oil mixture mixing to combine.
- Drain pineapple well. Add carrots, walnuts and pineapple to mixture. Blend.
- Pour into a greased, floured and parchment paper lined tube pan.
- Bake 350F for 1 hour or until pick inserted in centre comes out clean.
- While the cake is baking combine the frosting ingredients in the bowl of a stand mixer. Mix until creamy and frost cake when it has cooled. Sprinkle with coconut.
