I love, love, love Carrot Cake! I’m originally a “Northern” gal, so I wasn’t introduced to it until I was married, we were stationed in Duluth, Minnesota (hubs was US Air Force), and a transplanted “Southern” gal, Becky Rhine, introduced me to it.
Since then I have had all kinds, with pineapple and coconut, without pineapple and coconut, with raisins, without raisins, but I must say I like this simpler version the best.
I add pecans and sometimes Golden Raisins if I have them, but they are optional. The cake is very soft and moist and the frosting delicious. Best when using fresh carrots from your local Farmer’s Market or Farm. We grow our own in our raised bed Kitchen Garden, so these were as fresh as fresh can be!
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup Golden raisins (optional)
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
1-2 tsp cream 1/2 cup flaked coconut (optional)
*Double recipe if making this as a layer cake
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13-inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and one teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans and coconut (if using). Frost the cooled cake.