Cake:
1 3/4 pounds Vegetable oil (1 lb. 12 oz.)
30 ounces Granulated sugar (1 lb. 14 oz.)
9 Eggs
2 1/4 pounds Carrots, shredded
25 ounces Crushed pineapple, with juice (1 lb. 9 oz.)
3/4 ounce Baking soda
1 ounce Cinnamon, ground
3/4 ounce Pumpkin pie spice
3/4 ounce Salt
1 1/2 tablespoons Baking powder
37 ounces Cake flour (2 lb. 5 oz.)
12 ounces Coconut, shredded
10 ounces Walnut pieces
To fill and frost:
Cream Cheese Icing, as needed
Yield: 2 Cakes
1. Blend the oil and sugar in a large mixer bowl fitted with the paddle attachment. Add the eggs, beating to incorporate.
2. Blend in the carrots and pineapple.
3. Sift the dry ingredients together, and then add them to the batter. Stir in the coconut and walnuts.
4. Divide the batter into greased and floured pans.
5. Bake at 340°F (170°C) until springy to the touch and a cake tester comes out almost clean.
6. Allow the cakes to cool, then fill and frost as desired with Cream Cheese Icing.
7. Yield: 2 Sheet Cakes or 6 Rounds, 10 inches each
Yield: 2 Cakes
1 3/4 pounds Vegetable oil (1 lb. 12 oz.)
30 ounces Granulated sugar (1 lb. 14 oz.)
9 Eggs
2 1/4 pounds Carrots, shredded
25 ounces Crushed pineapple, with juice (1 lb. 9 oz.)
3/4 ounce Baking soda
1 ounce Cinnamon, ground
3/4 ounce Pumpkin pie spice
3/4 ounce Salt
1 1/2 tablespoons Baking powder
37 ounces Cake flour (2 lb. 5 oz.)
12 ounces Coconut, shredded
10 ounces Walnut pieces
To fill and frost:
Cream Cheese Icing, as needed
Yield: 2 Cakes
1. Blend the oil and sugar in a large mixer bowl fitted with the paddle attachment. Add the eggs, beating to incorporate.
2. Blend in the carrots and pineapple.
3. Sift the dry ingredients together, and then add them to the batter. Stir in the coconut and walnuts.
4. Divide the batter into greased and floured pans.
5. Bake at 340°F (170°C) until springy to the touch and a cake tester comes out almost clean.
6. Allow the cakes to cool, then fill and frost as desired with Cream Cheese Icing.
7. Yield: 2 Sheet Cakes or 6 Rounds, 10 inches each
Yield: 2 Cakes
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