Signature Carrot Cake
recipe at a glance
5 stars - 1 review
ready in: 2-5 hrs
2 cups vegetable oil
2 2/3 cups sugar
2 2/3 cups grated carrots
1 1/3 cup walnut pieces
1 1/3 cup drained, crushed pineapple
2/3 cup sweetened coconut flakes
1/3 cup raisins
3 1/3 cups flour
1 1/3 teaspoon baking soda
1 1/3 teaspoon baking powder
2 2/3 teaspoons cinnamon
2/3 teaspoon salt
8 ounces cream cheese, softened
1 stick unsalted butter, softened
2 tablespoons vegetable shortening
7 1/2 cups powdered sugar
1 teaspoon vanilla extract
milk or half-and-half
Prepare cake: Grease a 10" bundt pan and 8"round cake pan and set aside. In a large mixing bowl combine oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins, and mix by hand with a wooden spoon.
In another bowl sift together the flour, baking soda, baking powder, cinnamon and salt. Add to carrot mixture and beat by hand, just until blended.
Remove 3 cups of batter and place in reserved 8" round cake pan. Pour remaining batter into prepared bundt pan.
Bake at 350, 8" pan for about 40 minutes, and bundt pan 50-60 minutes or until cakes test done. Remove from oven, cool in pan on wire racks for 30 minutes. Release cakes from pans and cool completely before frosting.
Prepare frosting: In a large bowl of an electric mixer, beat cream cheese, butter and vegetable shortening for 15 minutes, scraping down sides of mixing bowl several times. (Mixture must be very smooth and light). Add confectioners' sugar and vanilla and mix until smooth, about 4 minutes.
If frosting appears too thick, use milk or half-and-half, a teaspoon at a time to thin out the frosting to spreading consistency. Frost cakes and serve.
I made this today and we all loved it. I omitted the coconut because a few of my guests are not fans of coconut but it didn't make a difference in the final result at all. It still tasted great.
I could not get 18 cuts but settled for 16 and it was perfect.
It's a keeper.