Pat's Carrot Cake
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.
Ingredients
Cake
  • 1 1/4C Sugar
  • 3/4C Vegetable Oil
  • 4 Eggs
  • 1tsp Vanilla
  • 1/2C Sour Cream
  • 2Tbsp Triple Sec Liqueur
  • 3C Flour
  • 2tsp Baking Sida
  • 1tsp Salt
  • 2tsp Cinnamon
  • 2tsp Baking Powder
  • 3/4tsp Nutmeg
  • 1/4tsp Ground Cloves
  • 1/4tsp Allspice
  • 2C Grated Carrots
  • 1C Grated Coconut
  • 8oz Crushed Pineapple, mostly drained
  • Grated rind of one orange
  • 1C Walnuts or Pecans chopped fine
Frosting
  • 8oz Cream Cheese, softened
  • 1/4C Butter or Margarine
  • 2C Confectioners Sugar
  • 2tsp Triple Sec Liqueur
Garnish (optional)
  • chopped nuts, grated coconut or grated orange rind
Instructions
Cake
  1. Preheat oven to 350 degrees
  2. Cream sugar and vegetable oil
  3. Beat in eggs
  4. Add vanilla and Triple Sec
  5. Fold in sour cream
  6. Add spices and mix
  7. Add flour and mix
  8. Add carrots, pineapple, orange rind and nuts (suggest mixing in by hand to leave these more intact.)
  9. Bake in prepared pans. Bundt, loaf sheet and layers will work well
  10. Bake for 50 minutes until tests as done at 350 degrees.
  11. Cool before frosting
  12. Store in cool area or refrigerator.
Frosting
  1. Mix all ingredients together and whip briefly.
  2. Refrigerate before frosting to set up
  3. Garnish if desired