Pecan-Carrot Cake | Midwest Living
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Pecan-Carrot Cake

Pecan-Carrot Cake

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  • Makes: 12 to 16 servings
  • Prep 20 mins
  • Bake 35 mins
  • Cool 1 hr

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Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups finely shredded carrots
  • 1 1/2 cups coconut
  • 1 cup crushed pineapple, drained
  • 3/4 cup chopped pecans
  • 1 recipe Cream Cheese Frosting (see recipe below)
  • Toasted coconut (about 1 cup)
  • 2 cups sugar
  • 1 1/4 cups cooking oil
  • 4 eggs
  • 2 teaspoons vanilla

Directions

  1. In a mixing bowl, beat together the sugar, cooking oil, eggs, and vanilla until the mixture is fluffy.
  2. Stir together the flour, baking soda, cinnamon, baking powder, and salt. Add to mixing bowl, beating until smooth.
  3. Stir in the carrots, the 1-1/2 cups coconut, the pineapple, and pecans. Turn into 2 greased and floured 9x1-1/2-inch cake pans or 10x1-1/2-inch cake pans.
  4. Bake in a 350 degree F oven for 35 to 45 minutes or until done. Let cool in pans for 10 minutes. Remove from pans and cool on wire racks.
  5. Prepare Cream Cheese Frosting. Fill and frost the cake with Cream Cheese Frosting. Press toasted coconut over the outside of the cake. Store in the refrigerator. Makes 12 to 16 servings.

Cream Cheese Frosting

Ingredients

  • 1 8 - ounce package cream cheese, softened
  • 1/2 cup butter or margarine
  • 1 teaspoon vanilla
  • 1 pound (4-1/2 to 4 -3/4 cups) powdered sugar, sifted
  • Milk

Directions

  1. In a mixing bowl, beat together cream cheese, butter, and vanilla until creamed. Gradually beat in sifted powdered sugar. Add milk, if needed, to make a spreadable frosting.

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