Monday, March 10, 2014

Coconut Pineapple Carrot Sheet Cake

My Mama has had this recipe for years.  She made this when I was a kid and I am 50 years old, so it has been around a long time.  It is moist and delicious and one of my favorite cakes.  However, I make this cake using my food processor.  My mama did it the old fashion way.  You don't have to use a food processor but you would have to grate your carrots and chop your walnuts by hand.  You really don't need any fancy equipment just mix in a big bowl.  Even the frosting can be done in a bowl if your cream cheese is extremely soft and brought to room temperature.  

My Mom always made this cake for potlucks and barbeques.  This is my sister's favorite cake.  

Dry Ingredients
2 cups granulated sugar
2 cups all purpose flour
2 1/4  teaspoons baking soda
pinch salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground clove

Wet Ingredients
2 teaspoons coconut extract
1 cup vegetable oil
3 jumbo eggs or 4 large  (room temperature)
2 tsp. coconut extract
Add ins:
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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