Carrot Cake

Updated from a post long, long ago. 

I looked through my cookbooks last week for a carrot cake recipe that I thought would be as delicious as the one in my imagination.  I don't recall ever making a carrot cake before but I've enjoyed a couple that were ever-so-scrumptious and I was having a hankerin' for it.  It was the day before my birthday and I always take something to our weekly bible study so I was in the mood to try a new recipe.  I found several but had a feeling I'd find what I was looking for in one of my own cookbooks and voila! - there it was, in one of my Susan Branch books.  I prepared it pretty much according to the directions and it was incredibly delicious.  It's definitely a keeper for the family cook book.


4 eggs, well beaten
1 cup packed brown sugar
1 cup white sugar
1 1/2 cup vegetable oil
2 cups unbleached flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon ( I used the Vietnam cinnamon I bought at the Crystal and Spice Shop downtown)
1 1/2 teaspoons nutmeg
3 cups finely grated carrot
1 cup coconut
1 8 ounce can crushed pineapple (drained well)
1 cup raisin ( original recipe called for golden but I only had regular so that's what I used)
1 cup walnuts chopped coursely

Frosting:

1/2 cup butter, softened
8 ounces cream cheese, softened
1 pound box of powered sugar (16 oz)
3 teaspoons vanilla



Preheat oven to 350 degrees.  Prepare 3 8-inch cake pans (or use a half sheet pan if you don't want layers).

Beat eggs in a large bowl, add sugars and beat until well blended.  Add oil and mix well with whisk.  Add dry ingredients and beat until smooth.  Pour in remaining cake ingredients and pour evenly into prepared pans.  Bake for approximately 40 minutes.

Combine frosting ingredients and frost between layers and on top (or all over like I did!)

You won't regret making this cake!  You might regret that you won't be able to resist it if you're on a diet.  No one will tell, promise!