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Fresh Carrot Cake
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Description
This was my dad’s birthday cake every year. My mom often substituted applesauce for the oil (in equal measure). When Splenda came around, she substituted that for the sugar. I like it just as it is.
Ingredients
- FOR THE CAKE:
- 1-½ cup Corn Oil
- 1-¾ cup Sugar
- 3 Eggs
- 2 cups All-purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 2-½ teaspoons Cinnamon
- 1-½ teaspoon Vanilla Extract
- 2 cups Peeled And Grated Carrot, Plus More For Garnish
- 1 cup Walnuts, Chopped
- ½ cups Flaked Coconut, Plus More For Garnish
- 1 can (8 Oz. Size) Crushed Pineapple, Well Drained
- FOR THE ICING:
- 2 packages (8 Oz. Size) Cream Cheese
- 1-¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Preparation
1. For the cake, beat together corn oil, sugar and eggs until well combined.
2. In a separate bowl, sift together flour, baking soda, salt and cinnamon.
3. Beat flour mixture together with the sugar and egg mixture. Stir in the vanilla, mixing well.
4. Add the carrots, walnuts, coconut and pineapple. Mix until well blended. Pour batter into a greased and floured 9 or 10-inch Bundt cake pan.
5. Bake at 350ºF for about 1 hour or until a tester inserted near the center comes out clean.
6. Cool on cake rack. Remove from pan. Blend together the icing ingredients.
7. Cover cake with cream cheese icing. Garnish with grated carrots and chopped walnuts.
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