Marlene's Carrot Cake: What is This Thing Called Love?

Carrot cake is one of those baking oddities.  A savory vegetable in a sweet baked good?  Who thought up this ingenious cake?  (Apparently, it is from medieval times.)

Finding a recipe that isn't too light, like a chiffon, or too heavy, like a torte, is tricky.  Fortunately, Marlene, a family friend, is a cake wizard!

Below is her recipe for the perfect carrot cake!  She uses it when people want carrot cake for their weddings or receptions.

Since I often wonder about what carrot cake really is and where it came from, here's "What is This Thing Called Love" sung by Ella Fitzgerald.

MARLENE'S CARROT CAKE

1 ¾ cup sugar

3 large eggs

1 cup canola oil

15-oz. can crushed pineapple, undrained

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

Pinch of salt

1 cup flake coconut (Baker’s Angel Flake)

1 cup chopped pecans

2 cups baby carrots, finely grated in food processor

Whip together the eggs and sugar in a mixer until light colored.  

Add oil and pineapple and mix well.

Combine flour, baking soda, cinnamon, and salt in a small bowl.  Add to wet mixture and mix on low setting of mixer.

Add coconut, pecans, and carrots.  Mix until combined.

Set oven at 350 degrees.  Spray a 9x13-inch pan with Pam.  Pour cake batter into pan.  Bake for 35-40 minutes or until springs back to the touch.  Do not over bake.   

You can divide the batter between the 9x13-inch pan and a round 9-inch pan if you want the cake to be thinner.

Frosting

8 oz. cream cheese

½ cup Land O' Lakes butter

2 teaspoons vanilla
1 tablespoon half and half

3 cups powdered sugar

Let cream cheese and butter soften to room temperature.  Whip together in mixer.  Add vanilla, half and half, and 2 ¾ cups powdered sugar.  If too runny, add the remaining powdered sugar.

Frost cake when it is cool.