I don't remember how many years ago that this recipe was shared with me, close to ten years I think, but when my friend told me about it I knew I had to try it. She explained it was HEAVY. Not just dense heavy but everything about this cake is heavy. Although it has some healthy ingredients in it, I don't imagine with the amounts of oil, sugar and eggs in the treasure that it would be a food for anyone's diet.
How good is this cake? This is what my husband told me, "You need to make one every Sunday to make Mondays better."
Now can a cake really get much better than that?
Best Ever Carrot Cake
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
7 ounces shredded coconut
2 cups shredded carrots
1 cup chopped walnuts
1 cup oil
1/2 cup water
3 large eggs
8 ounce can crushed pineapple with juice
2 teaspoons vanilla
Cream cheese frosting - recipe follows
|I used my food processor to make super fast work of shredding the carrots.|
In a large measuring cup add the water, oil, eggs, pineapple and vanilla.
Add all at once to flour mixture.
Stir until well combined.
Pour into greased 9x13 pan. I measured the amount which was 8 cups then divided it between two pans.
Bake at 350F for 35-45 minutes.
Cool completely, then frost.
|Cream cheese frosting is not the easiest to decorate with.|
If it's too thick, add more milk. Too thin add more powdered sugar. I made this recipe pretty thick so I could use it to decorate.
Cream Cheese Frosting
1 8-ounce package cream cheese-softened
6 tablespoons butter-softened
1 teaspoon vanilla
4-5 cups powdered sugar
Cream butter and cream cheese together. Add vanilla and powdered sugar. Beat in adding milk as needed to thin.