Friday, July 11, 2008

Best Ever Carrot Cake

There are times (a multitude, really) when a boxed cake mix will not do.

The labor involved with creating a moist, many textured cake such as this, lends a part of your soul to the end result as you chop and grate and fold.

Best Ever Carrot Cake

2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 tsp vanilla
2 cups shredded carrot
1 cup flaked coconut
1 cup chopped walnut (optional)
8 ounces crushed pineapple, drained

Preheat oven to 350. Grease and flour a 9x13 pan. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix till smooth. Stir in carrots, coconut, walnuts (if using) and pineapple. Pour into pan and bake for about 45 minutes, the center may sink a bit. Frost with either store bought or homemade cream cheese icing.

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