14-Carrot Cake

(Page 192 Farm Journal’s Best-Ever Recipes)

Ingredients for 1 batch

2 1/2 cups sifted flour + 1/3 cup flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 cups sugar
1 1/3 cup Crisco Oil
4 eggs
2 cups finely shredded carrots

[shredded mini / baby carrots will work

1 lb package of mini carrots per batch

shredded all at one time

with KitchenAid attachment]

1 cup flaked coconut
1 20 oz can Dole Crushed Pineapple – drained
1/2 cup chopped walnuts or pecans

Pan: 2  9″ Round cake pans – greased and floured

[Yellowstone 3  8 x 8 x 1.5 foil pans

2018 made 2 batches total of 6 pans

2 1/2 to 2 2/3 cups batter per pan]

Oven: 350′
Time: 40 minutes or until cakes test done.

[use both ovens – mix and bake 1st batch – while it’s baking mix 2nd batch]

  1. Mix sugar, oil and eggs
  2. Sift together flour, baking powder, baking soda, salt and cinnamon
  3. Add flour mixture with mixer on low speed
  4. Beat at medium speed 1 minute
  5. Stir in carrots, pineapple, nuts and coconut
  6. Bake
  7. Cool in pans on racks for 10 minutes
  8. Remove from pans and cool on racks. [do not remove from pans for Yellowstone]

Cream-Cheese Frosting
1/2 cup butter
1 8 oz. package cream cheese, softened
1 teaspoon vanilla
1 lb. powdered sugar.

  1. Cream butter, cream cheese, and vanilla.
  2. Add sugar.
  3. Beat until smooth and creamy. (if to thick to spread, add milk and beat)

two batches for Yellowstone – 6 cakes

[don’t need with 8 inch pans]