3 cups grated carrots (4-1/2 large carrots)
2 cups plain flour
1 cup white granulated sugar
1 cup light or dark brown sugar
3/4 cup vegetable oil
3/4 cup mayonnaise
1 tablespoon (rounded) cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 small can crushed pineapple (drained)
1 cup raisins
1/2 cup shredded coconut
1-1/2 cup chopped pecans or walnuts
This makes a lot of cake. Use 3 - 9" pans, 3" deep or 4 - 9" pans, 2" deep. Bake at 350 degrees Fahrenheit for approximately 30 minutes.
I put the carrots, pineapple, raisins, coconut and nuts in the food processor and chop until they are quite fine. This makes the cake easier to cut.
Cream Cheese Frosting: 12 ounces (1-1/2 8 oz. pkgs) cream cheese, brought to room temperature; 1-1/2 pounds confectioners (powdered, icing or 10X) sugar; 6 tablespoons butter, brought to room temperature; 2 teaspoons vanilla.
Since this is a cake site, I am not listing directing for mixing the cake or the frosting. If anyone would like the directions, please advise and I will list.
The original recipe was a traditional Carrot Cake, June, but I set out to replicate a cake served at a local restaurant and this was the result. The mayo was added for extra moistness and the raisins, nuts, pineapple and coconut for yumminess! The original cake did not have brown sugar either. This recipe turned out to be better than the one I was trying to replicate.
Sounds pretty amazing Sandra, thanks for sharing!
I cant wait to try this ! I love carrot cake , and love pineapples ,coconut, so I know I will be eating another cake ! waiting on my carrots to get bigger in my garden ! ; )
Thanks for sharing Sandra.
Thank you, everyone :o) This is the cake my family and all of my co-workers (before I retired) always requested. I love it, too! Hope you enjoy it as much as we do.
Got it! Thanks!
this 1 I am going to make !
It is delicious, but do not try to sculpt because it is soft, moist and crumbly (due to all the stuff that is in it),
oh ! ok , change of plans , maybe !lol