Carrot Cake

The best carrot cake I ever enjoyed was from a local restaurant.  It wasn’t purchased, but made by the owner’s Aunt and only made an occasional appearance at the restaurant.  The owner offered it to us once personally, as it was not on the menu.   Every time we went there for dinner, I would ask if he had some of his Aunt’s carrot cake.  Unfortunately the restaurant is no longer there, but the memories of that wonderful carrot will be with me forever.  After several attempts, this recipe tastes just like it.

• 2 c flour
• 2 t baking soda
• ½ salt
• 2 t ground cinnamon
• 3 eggs
• 2 c sugar
• ¾ c canola oil
• ¾ c buttermilk
• 1 T vanilla extract
• 2 c carrots, peeled and grated
• 8 oz crushed pineapple, drained
• 3 ½ oz coconut, flaked
• 1 c pecans, chopped

Grease two 9 inch cake pans with shortening.  Line them with wax paper, grease the wax paper and set aside.

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon and set aside.

In a large bowl, mix the eggs, sugar, oil, buttermilk and vanilla.  Add the flour mixture.   With a spatula, fold in the carrots, pineapple, coconut and pecans.  Divide the batter between the two prepared cake pans.

Bake for half an hour or until a toothpick comes out clean.  Cool on wire racks for half an hour and then invert onto racks and removed the wax paper and cool completely.

Cream Cheese Frosting

• 1 ½ sticks butter, room temperature
• 11 oz cream cheese, room temperature
• 3 c confectionary sugar
• 2 t vanilla extract

In a large bowl, mix together the butter and cream cheese.  Add the sugar and vanilla and mix well. 

Place one cake layer with the flat bottom side up on a dish and spread some of the frosting on top.  Cover with second cake layer with the flat bottom side up.  Frost the top and sides.  Refrigerate until ready to serve.