My Mom always made this cake for potlucks and barbeques. This is my sister's favorite cake.
2 cups granulated sugar
2 cups all purpose flour
2 1/4 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground clove
2 teaspoons coconut extract
1 cup vegetable oil
3 jumbo eggs or 4 large (room temperature)
2 tsp. coconut extract
4 to 5 medium size carrots (about 2 cups finely grated)
1 can crushed pineapple ( drain juice and reserve)
1 cup sweeten shredded coconut
1 cup Walnuts
Sift all dry ingredients together.
In a food processor add 4 medium carrots, add walnuts, coconut and pineapple and process until chopped. Add all wet ingredients and process until well incorporated. Remove container from processor and pour on to sifted dry ingredients mix with a large spoon until all ingredients are incorporated. You can add a little of the reserved juice if batter seems dry and needs to be moisten.
Pour batter into a greased/floured 9x13 pan. I bake it for about 1 hour and 10 minutes in a preheated 350 degree oven.
Remove from oven let cool completely then frost with Cream Cheese frosting. Can decorate the top of cake with coconut, pineapple chunks or walnut after frosting cake.
Cream Cheese Coconut Frosting
1 8 oz. package room temperature soften Cream Cheese
2 to 4 cups powder sugar (depending on how sweet you like your frosting)
1 tsp. coconut extract
Cream your cream cheese in a mixer until smooth. Add as much powder sugar to get a frosting like texture and the sweetness you desire. Add your extract. Mix until fluffy. Frost on cooled cake.
Taste even better with age.
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