Carrot cake was probably first baked in Sweden. It became popular in Britain during the Second World War when sugar was rationed. Carrots contain almost as much sugar as beets and added a wonderful flavor to cakes. Carrot cake followed our troops home after the war and reached huge popularity in the 1960s when it showed up on restaurant menus. our carrot cakes always have cream cheese icing. This carrot cake has a few more ingredients than our 24-Karat cake. This cake was developed by my students during a cooking class at Cooking Up a Storm. I think you will enjoy baking and eating it as much as we enjoy sharing it with you.
2 cups unbleached all-purpose flour
11⁄2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄4 teaspoon salt
11⁄2 cups canola oil 2 cups sugar
2 cups shredded carrots
8 ounces crushed pineapple, drained 1 cup coconut
1⁄2 cup chopped pecans
Preheat the oven to 350 degrees. Grease and flour two 9-inch round baking pans. Sift together the flour, baking soda, baking powder, cinnamon, and salt.
In a large mixing bowl, whisk together the eggs, oil, and sugar until well blended. Mix in the carrots, drained pineapple, coconut, and pecans. Add the sifted dry ingredients. Mix well.
Pour the batter into the prepared pans. Bake for 45-50 minutes, or until a skewer comes out clean. Cool completely before icing.
Cream Cheese Icing
1 cup (2 sticks) unsalted butter, at room temperature
2 (8-ounce) packages cream cheese, cold 2 teaspoons pure vanilla extract
2 teaspoons fresh lemon juice
2 boxes powdered sugar
In the bowl of an electric stand mixer, cream the butter. Add the cream cheese, vanilla, and lemon juice. Add the powdered sugar. Mix well and spread on the cooled cake layers.
Hint: Make sure your mixer is on its lowest setting. (You will only have to learn this lesson one time.)
Serves: 16-20 people
Not ready to make your own? Order Daisy's Carrot Cake made with love in Pauline, South Carolina!