Fresh Carrot Cake with Cream Cheese Frosting

2 cups sifted all-purpose flour
2 teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons salt
2 teaspoons ground cinnamon
2 cups sugar
1½ cups vegetable oil
4 eggs
2 cups finely grated raw carrots, firmly packaged
1 8.5-ounce can crushed pineapple, drained
½ cup chopped walnuts, optional
1 3.5-ounce can flaked coconut

Assemble ingredients and utensils. In the large bowl of a mixer, sift together flour, baking powder, baking soda, salt, and cinnamon. Gradually mix in sugar, oil, and eggs; beat well. Add carrots, pineapple, nuts, and coconut; blend thoroughly. Distribute batter evenly among 3 greased and floured 9-inch round cake pans. Bake in a preheated 350-degree oven for 35 to 40 minutes. Cool about 10 minutes in the pans. Turn out on wire racks and cool thoroughly. Fill layers and frost top and sides of cake with cream cheese frosting. Yield: 15 to 18 servings.

Cream Cheese Frosting

1 8-ounce package cream cheese, softened
½ cup butter, softened
1 16-ounce box confectioners sugar
1 tablespoon vanilla
1 cup chopped walnuts or pecans, toasted

Assemble ingredients and utensils. In the large bowl of a mixer, combine cream cheese and butter. Mix until fluffy. Add sugar gradually; stir in vanilla; mix well. Stir in nuts. Yield: 3½ cups.


About the Author

Miss Daisy King is the author of 14 cookbooks, delegate to two presidents, a food consultant, public speaker, frequent guest on Channel 5’s Talk of the Town for decades and award-winning caterer. Like her Facebook page here

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