Thursday, November 19, 2009
Update from January 23, 2011
I finally made this recipe and can give actual altitude adjustments. See my updated recipe below.
I haven't made this recipe in years. I think I was in high school the last time I made it. Just like in those bygone days, it was a huge hit. It's a bit more robust than other carrot cakes, filled with carrot (of course), pineapple, coconut, and walnuts. And no raisins.
But, first, a little story. My mother made this often for her business. The business was a family affair. My aunt was Mom's partner and we all chipped in when there was a big party. My dad helped too sometimes, which usually worked out ok because he does know his way around a kitchen. One day, he was helping to make this cake - a lot of this cake since Mom never made a single recipe. My dad measured out the ingredients and as he was doing that, Mom walked by. She looked at the pile of dry ingredients and said "Something isn't right." My dad had mistakenly pulled out the salt bin for the sugar bin! Mom could tell by looking at the white crystals that it wasn't sugar. She was good.
(from Farm Journal's Best Ever Recipes)
2 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups sugar
1 1/2 cups neutral vegetable oil
4 eggs, lightly beaten
2 cups finely shredded peeled carrots (8 ounces)
1 can (8 or 8 1/2 ounces) crushed pineapple in juice, drained
1/2 cup chopped walnuts (2 oz)
1 1/3 cups flaked sweetened coconut (3 1/2 oz)
1/2 cup butter (1 stick), at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
16 ounces confectioners sugar
Grease and flour 3 9-inch round cake pans.
Preheat oven to 350 degrees F.
Sift together flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Add sugar, oil, and eggs. Beat at medium speed for 1 minute. Stir in carrots, pineapple, walnuts, and coconut. Divide evenly among prepared pans.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on racks for 10 minutes. Remove from pan. Finish cooling on racks.
For the frosting, cream together butter, cream cheese, and vanilla on medium speed. Gradually add confectioners sugar, beating well until smooth and creamy. If the frosting is too thick to spread, beat in a tablespoon or two of milk.
Fill the layers and frost top and sides.
Modifications for 5,000 ft: Reduce baking powder to 1 1/2 teaspoons. Reduce baking soda to 1 teaspoons. Reduce sugar in cake by 2 tablespoons.
Makes 12 servings
Link to PDF of 14 Carat Cake Recipe