My favorite Carrot Cake

Several years ago when I was in college I went to visit my dear friend and Bible study leader, Abigail.  She knew about my love for magazines and offered to by me any one that I wanted.  I saw the Spring 2005 issue of Taste of the South Magazine and that was it!  I fell in love with the magazine immediately and of all the issues (and I have every one...) this particular one has been my favorite! A section on strawberry recipes, one on great southern cakes, casseroles, and deviled eggs.  My favorite hash brown casserole recipe was adapted from this magazine, as is a burrito casserole that I love (and will be posting soon) and of course this fabulous cake!

I made this cake back in August for my dad's birthday to serve to him at one of the CRU beginning of the semester meetings.  Carrot cake is his favorite and this one is super special with the coconut and pineapple and nuts and all the fabulous stuff in it!  Some people prefer their carrot cake to be more plain but this is my favorite--tons of extras in the icing and cake--you'll love it!

my mini portion in a custard cup--have to taste test right??

the finished cake

Carrot Cake

from Taste of the South magazine

2        cups all-purpose flour

1 1/2  tsp. baking soda

1 1/4  tsp. baking powder

1/4     tsp. salt

2        cups sugar

1 1/4   tsp. ground cinnamon

1 1/4   cups vegetable oil

4         large eggs, at room temp.

1         tsp. vanilla

2         cups finely shredded carrots

1/2      cup chopped pecans

1 (8 oz.)can crushed pineapple, well-drained

3/4      cup flaked sweetened coconut

1         recipe Decadent Carrot-Cake Icing

• Preheat oven to 350 degrees F.  Grease & flour three 8-in round cake pans or two 9-in round cake pans (i used a 9x13 this time); set aside.
• In a large bowl, combine flour, baking soda, baking powder, salt, sugar, and cinnamon; stir well.  Add vegetable oil and eggs; blend well with an electric mixer at medium speed.  Stir in vanilla, shredded carrots, pecans, pineapple, and coconut.
• Ladle batter into prepared pans, dividing equally.  Bake for 30-40 minutes, or until a cake tester comes out clean.  Let cake layers cool for 10 minutes in plans.  Invert onto cooling racks and let cool completely.
• Frost cake layers with Decadent Carrot-Cake Icing. (Since this cake is very moist, it is recommended to place layers in the freezer for at least one hour before frosting.)

I sliced this cake in half so I could frost it in between layers as well, but that was SUPER hard due to all the mix-ins.  Next time I do this in a 9x13 pan I will just bake it in 2 pans if I want the extra icing...

Decadent Carrot-Cake Icing

2 (8 oz.) packages cream cheese, softened

1 cup butter, softened

6 cups confectioners' sugar

3 cups flaked, sweetened coconut

1/2 cups raisins (i usually omit)

1/2 cup chopped pecans

 

In a large bowl, cream together cream cheese and butter with an electric mixer at medium speed.  Gradually add the confectioners' sugar, beating until smooth.  Stir in coconut, raisins, and pecans.

**I have always gotten at least 1-2 cups of extra icing, so you could probably get by on 2/3 of a recipe for this, or  make another half recipe of the cake into cupcakes :)**