Carrot Cake



1 1/4 cups corn oil

2 cups sugar

2 cups plus 2 tablespoons flour

2 teaspoons baking powder (1 3/4 for high altitude)

1 teaspoon baking soda (7/8 for high altitude)

1 teaspoon salt

2 teaspoons cinnamon

4 large eggs

4 cups grated carrots

1 cup raisins

1 cup sweetened coconut flakes

1 cup walnuts


3 ounces cream cheese, softened

1/2 cup softened butter

1 teaspoon vanilla

2 1/2 cups confectioner’s sugar


1. Heat oven to 350°. Butter and flour 2 9-inch round cake pans


—– Cake —–


1. Combine the oil and granulated sugar in a large mixing bowl. Stir well.

Sift the flour, baking powder, baking soda, salt and cinnamon into a

separate bowl. Mix half of the dry ingredients into the oil and sugar

mixture. Add the eggs one at a time alternating with the remainder of the

dry ingredients. Stir well after each addition. Add the carrots, raisins,

coconut and nuts. Mix well. Pour batter into the cake pans and bake for 50

minutes, until a cake tester comes out clean. Cool on racks.


—– Frosting —–


1. to make the frosting, mix the softened cream cheese and butter until

smooth. Beat in the vanilla. Gradually add in the confectioner’s sugar a

little at a time until smooth and creamy. Frost the cakes generously!


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