I usually do not like homemade cakes. They are to heavy and not as fluffy as a boxed cake mix, but this cake recipe for homemade carrot cake is the absolute best! I got it years ago from my husbands moms recipe box!
As you can see, it takes hard work...washing, peeling and the grating the carrots and chopping the nuts. The kids love to do things like this and I think it is great to get them involved in the kitchen.
The best part for them is during the icing stage as they watch all that yummy goodness pile up on the cake, you can see them waiting anxiously to lick the beaters!
Yes, this is a small mountain of delicious homemade cream cheese and coconut frosting! I know many of you stop by to look at quilts or what I have in progress, but every once in awhile I get on the food share idea and thought I would share this recipe with all of my readers:
Best Ever Carrot Cake Recipe: Thelma Kester's Recipe
1 1/2 cups corn oil (I use canola)
1 3/4 cups granulated sugar
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
2 cups peeled and grated carrots
1 cup chopped walnuts (I don't like Walnuts so I use chopped pecans)
1 can (8 ounces) crushed pineapple (DO NOT USE WALMART CRUSHED PINEAPPLE, ONLY USE DOLE, I found out the generic brand falls flat) (DRAINED)
Beat together oil, sugar and eggs until well combined. In a small bowl sift together flour, soda, salt, cloves and cinnamon. Add to egg/sugar mixture and mix well.
Add carrots, nuts and drained pineapple to mixture and mix well.
Pour batter into 2 greased and floured 9 or 10 inch cake pans
Bake at 350 degrees for 1 hour or until done.
Let cake cool on rack while preparing frosting (I let it cool about 10 minutes or so)
Frost with Cream Cheese Icing:
2 8 ounce packages of Philadelphia cream cheese (don't substitute or you may be sorry)
1 cup powdered sugar (sifted)
1 teaspoon vanilla
3/4 cups coconut
Blend well. Spread on cake and enjoy!
YES, I KNOW MY DATE IS OFF BY A YEAR....!