Ingredients

  • 3 cups flour (Jenet uses whole wheat)
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 cups sugar (or Splenda/Stevia)
  • 1 1/2 cups oil (or applesauce instead)
  • 4 eggs
  • 2 cups finely grated carrots
  • 1 8-oz can of crushed pineapple (drained)
  • 1/2 cup chopped nuts
  • 1 3-oz can cocnut (optional)
  • 1/2 cup softened butter-ICING
  • 1 8oz package softened cream cheese-ICING
  • 1 tsp vanilla extract-ICING
  • 1 16oz box sifted confectioners sugar-ICING

Instructions

  1. Sift together flour, baking powder, cinnamon, baking soda, and salt into a large mixing bowl.
  2. Add sugar, oil, and eggs; mix well.
  3. Add carrots, pineapple, nuts, and coconut. Blend thoroughly until moist.
  4. Grease 3 (9-inch) round cake pans; line with waxed paper. Divide batter equally among pans.
  5. Bake at 350 degrees for 35-40 minutes. Cool 10-15 minutes in pans. Turn onto wire racks and cool completely.
  6. Fill and frost layers with Cream Cheese Icing.

Yields 1 (9-inch) 3 layer cake

Cake will keep covered in refrigerator for 2 weeks at most.

Cream Cheese Icing ( This cake is good WITH OR WITHOUT the icing!)

Combine butter, cream cheese, and vanilla in a small bowl. Cream well. Add sugar gradually, beating until smooth. If too thick, add a little milk.

Courtesy of Jenet Cattar

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