Classic Carrot Cake
There are a few cookbooks that I have had for decades or they were passed down to me from my mother and grandmother. One of my favorites is from the Cattle Baron's Ball I attended in 1985 when it was at the Southfork Ranch. It has lots of recipes in it that are my "go-to's" including this one that I have revised a little over the years. So easy to make and delicious!
2 cups grated carrots - packed firmly
1 cup crushed pineapple
1/2 cup shredded coconut
1 green apple peeled, cored and diced
1 1/4 cup canola oil
2 cups dark brown sugar
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
Preheat oven to 350 degrees. Grease two 9" round cake pans.
Sift dry ingredients together and set aside. In a large mixing bowl beat together oil and brown sugar until well blended. Add eggs and continue mixing. Add dry ingredients to the mixture, then fold in remaining ingredients. Pour into greased pans and bake in oven for 35 minutes or until toothpick inserted in center comes out clean. Cool and ice with cream cheese icing (recipe below).
16 oz cream Cheese - Greek if you can find it
1/3 cup softened butter
1 teaspoon vanilla
3 cups powdered sugar
Mix together butter and cream cheese until smooth. Add vanilla and sugar - continue beating until smooth. Ready to ice your cake with!