Friday, September 14, 2012

The Moistest Carrot Cake You Will Ever Eat!!


This recipe is my dad's favorite because it is so moist. Apparently carrot cake is not always moist. This cake is so good the next day right out of the fridge. I love cold cake with a hot cup of tea. My kids love carrot cake because they feel like they are eating a vegetable disguised as dessert. Whatever, we do count this cake as a veggie. Am I a good moma or what?? Did I mention I serve this with liver??? Not really, quit making a face. Give this cake a try the next time you are craving carrot cake. This is What's Cookin on Beaty's Creek today.






Needed:
3 cups all-purpose flour
2 cups sugar
1 t salt
1 T baking soda
1 T cinnamon
1 1/2 cups canola oil
4 large eggs-beaten, I use free range
1 T vanilla
1 1/2 cups shredded coconut
2 cups finely grated carrots
1 cup of crushed pineapple

Icing
8 oz cream cheese at room temperature
6 T butter at room temperature
2 1/2 cups powder sugar
1 t vanilla


Preheat oven to 350°F. Butter and flour two 9 inch cake pans. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in coconut, carrots and pineapple. Pour batter into pans. Set on the middle rack of oven and bake for 45 minutes, or until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool completely.

To make icing, cream together the cream cheese and butter in a mixing bowl and slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla at the end. Ice as you would any two layer cake.

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