Thursday, August 7, 2014

Aunt Josphine's Carrot Cake



Aunt Josephine’s Carrot Cake


Cake Ingredients:
3 Cups Packed Shredded Carrots
1 Tablespoon lemon juice
1 can (20 ounces) crushed pineapple drained (save juice)
3 cups unsifted all purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 ½ cups vegetable oil
5 eggs
2 teaspoons vanilla
1 cup flaked coconut
1 cup chopped nuts
1 cup chopped raisins 
Frosting Ingredients:
½ cup Butter
1 Box Powdered Sugar
8 Ounces Cream Cheese
4 Tablespoons pineapple juice


Directions:
Preheat oven to 350 degrees
Grease and flour cake pan
Combine carrots and lemon juice in small bowl
Squeeze as much juice as possible from pineapple
Combine flour, sugar, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, & allspice in bowl.
Beat in oil until blended
Mix in carrots
Beat eggs in one at a time
Stir in vanilla, coconut, nuts, raisins, and pineapple until well blended
Pour batter into prepared pan
Bake 1 1/2 hours or until cake springs back from sides of pan
Cool cake on wire rack for 5 minutes 
Remove from pan and cool
Beat together all frosting ingredients until smooth and cover top of cake when cooled.


SIDE NOTE:  I chopped some of the left over walnuts from the bag and toasted coconut to top the cake, I think it was one of the best decisions (baking wise) I've ever made... it was AMAZING and possibly my favorite part of eating it.