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
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.
