Zaar Carrot Cake ~ chocolate desserts recipes | Healthy chocolate recipes | Raspberry angel cakes

Friday, March 2, 2012

Zaar Carrot Cake

Zaar Carrot Cake

By Lennie

Total Time: 1 hrs 5 mins
Prep Time: 20 mins
Cook Time: 45 mins



2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple , drained
1 (8 ounce) package cream cheese , softened
¼ cup butter , softened
2 cups icing sugar

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2 Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
3 Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the center will sink a little.
4 Allow to cool; when cool, ice the cake. You can certainly use your favorite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
5 To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.


This recipe definitely deserves 5 stars! I made cupcakes instead and took them to work only to receive raving reviews. One lady said it's better than anything she could get store-bought. Some modifications I made after reading previous reviews: 1) applesauce instead of oil, 2) pecans instead of walnuts, 3) decreased to 1 cup of sugar 4) baked 18-20 minutes since I made cupcakes. Also, I let the dried coconut soak for about 15 minutes in boiled water. Then I strained it and added to the batter. That way the coconut is not as dry. Finally, I used a piping tip to swirl the icing on top...they looked absolutely delightful

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