Shelly's Recipe

SOUTHERN CARROT CAKE

Category: Cakes

2 cups flour
1 1/2 tsp baking soda
1 1/4 tsp baking powder
1/4 tsp salt
2 cups sugar
1 1/4 tsp ground cinnamon
1 1/4 cups vegetable oil
4 eggs, at room temperature
1 tsp vanilla extract
2 cups finely shredded carrots
1/2 cup chopped pecans
1 (8 ounce) can crushed pineapple, well drained
3/4 cup flaked sweetened coconut

Preheat oven to 350. Grease and flour three 8 inch round cake pans or two 9 inch round cake pans; set aside.

In a large bowl, combine flour, baking soda, baking powder, salt, sugar, and cinnamon; stir well. Add vegetable oil and eggs; blend well with an electric mixer at medium speed. Stir in vanilla, shredded carrots, pecans, pineapple, and coconut. Place batter into prepared pans, dividing equally. Bake for 30 to 40 minutes, or until cake tester inserted in the center of layers comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely. (Since this cake is very moist, for best results, place layers in the freezer for at least one hour before icing.) Frost.

Decadent Icing
2 (8 oz) pkg cream cheese, softened
1 cup butter
6 cups confectioners sugar
3 cups flaked, sweetened coconut
1/2 cup raisins
1/2 cup chopped pecans

In a large bowl, cream together cream cheese and butter or margarine with an electric mixer at medium speed. Gradually add confectioners sugar, beating until smooth. Stir in coconut, raisins, and pecans.