Updated: Sep 8, 2021
Just leave me alone in the kitchen with some good music and I can make magic happen.
I had just but 4 pounds of carrots to can some Taqueria Style Pickled Carrots (see recipe), then my son brings me a 5 pound bag of extra carrot sticks he had. Needless to say I used the already processed carrot sticks for my canning and still had 4 pounds of carrots that needed a purpose. After about a week I figured everyone (but me) loves carrot cake, why not give it a try. So, I shredded up the 4 pounds thinking it was enough for 2 cakes as I had never made one before. Well, after reading about 10 recipes and not finding one I liked, I saw a recipe calls for about 3 cups of shredded carrots per cake and I now at 15 cups worth 🤦♀️, oops.
I played it by ear and was able to develop a delicious cake with a delightful frosting, or so I was told by the 25 people who recieved a piece after the cake was done. Please enjoy!
2 Cups All-purpose flour
2 tsp Baking Soda
2 tsp Baking Powder
1 tsp Salt
1 TBSP of Cinnamon
½ Cup Dark Brown Sugar
1½ Cups Granulated Sugar
½ Cup Chopped Pecans
½ Cup Crushed Pineapple
3 Cups Shredded Carrots
1 Cup Shredded Coconut
1 Cup Vegetable Oil
3 Large Eggs, a 4th egg can be added if you prefer a lease dense cake.
Preheat oven to 350° and light grease and flour a 9x13" pan.
Place flour, baking soda, baking powder, salt, and cinnamon in mixing bowl and mix on low until blended.
While mixer is still on add the sugars, pecans, coconut, and pineapple one by one.
Leave the mixer on and add the carrots, then the oil, and finally the eggs. Blend until mixed thoroughly.
Scrap batter into prepared pan and bake for 45-55 minutes.
Remove from oven and cool completely before frosting (recipe below).
Whipped Cream Cheese Frosting
4 oz of Cream Cheese softened
8 TBSP of Salted Butter softened
2 tsp Vanilla
2½ Cups Confectioners Sugar
½ Cup Milk, or more for desired consistency
Whip cream cheese and butter together on high with mixer until creamed together.
Add vanilla and confectioners sugar then mix thoroughly.
Add milk until desired consistency is reached.
Refrigerate any unused frosting.