Not as sweet as most carrot cakes but lot's of flavor. Note, makes a lot of cake often divided into two cakes. All measurements are approximate. Fresh carrots make a huge difference in the moisture of the cake. Carrot cake really sounded good one day but not the really sweet types. Hence this recipe was created.
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Not as sweet as most carrot cakes but lot's of flavor. Note, makes a lot of cake often divided into two cakes. All measurements are approximate. Fresh carrots make a huge difference in the moisture of the cake. Carrot cake really sounded good one day but not the really sweet types. Hence this recipe was created.
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Ingredients
Cake
- 1 1/4 C Sugar
- 3/4 C Vegetable Oil
- 4 Eggs
- 1 tsp Vanilla
- 1/2 C Sour Cream
- 2 Tbsp Triple Sec Liqueur
- 3 C Flour
- 2 tsp Baking Sida
- 1 tsp Salt
- 2 tsp Cinnamon
- 2 tsp Baking Powder
- 3/4 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1/4 tsp Allspice
- 2 C Grated Carrots
- 1 C Grated Coconut
- 8 oz Crushed Pineapple , mostly drained
- Grated rind of one orange
- 1 C Walnuts or Pecans chopped fine
Frosting
- 8 oz Cream Cheese , softened
- 1/4 C Butter or Margarine
- 2 C Confectioners Sugar
- 2 tsp Triple Sec Liqueur
Garnish (optional)
- chopped nuts, grated coconut or grated orange rind
Servings:
Instructions
Cake
- Preheat oven to 350 degrees
- Cream sugar and vegetable oil
- Beat in eggs
- Add vanilla and Triple Sec
- Fold in sour cream
- Add spices and mix
- Add flour and mix
- Add carrots, pineapple, orange rind and nuts (suggest mixing in by hand to leave these more intact.)
- Bake in prepared pans. Bundt, loaf sheet and layers will work well
- Bake for 50 minutes until tests as done at 350 degrees.
- Cool before frosting
- Store in cool area or refrigerator.
Frosting
- Mix all ingredients together and whip briefly.
- Refrigerate before frosting to set up
- Garnish if desired
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