CARROT CAKE
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 teaspoons ground cinnamon
2 cups grated carrots
1 cup raisins
1 cup coconut grated from a bag
1 cup chopped pecans + 1 cup for garnish (optional)
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 teaspoons ground cinnamon
2 cups grated carrots
1 cup raisins
1 cup coconut grated from a bag
1 cup chopped pecans + 1 cup for garnish (optional)
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350* Spray two 10 inches round baking pans with a nonstick baking spray. Depending on altitudes and ovens the temperatures will vary.
In a large bowl, beat together eggs, oil, white sugar, and 2 teaspoons vanilla mix well.
In a separate bowl Mix flour, baking soda, baking powder, salt, and cinnamon, ginger, and nutmeg, then add to the wet ingredients, fold in carrots, coconut, raisins, and one cup of pecans.
Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
While cake is cooling start on the frosting.
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Frosting
In a medium bowl, combine butter, cream cheese, then confectioners (sifted) sugar and 1 teaspoon vanilla, beat until the mixture is smooth and creamy.
Frost cake once it’s completely cooled.
Frost and garnish with pecans.
Refrigerate
Enjoy
A little taste of South Texas Comfort Food from yours truly
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