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Cap's Carrot Cake

Recipe from Earlene's Cakes www.earlenescakes.com
Course Dessert
Cuisine American
Keyword cake, carrots, pineapple, toasted pecans

Equipment

  • stand mixer
  • cake pans

Ingredients

  • 4 cups sugar
  • 3 cups vegetable oil
  • 6 whole eggs
  • 4 cups flour
  • 2 cups cake flour
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 4 cups carrots grated
  • 1 15 ounce can crushed pineapple with juice
  • 1 cup pecans chopped
  • 2 tablespoons Butavan can use half vanilla and half butter flavoring

Instructions

  • Maximun for a 5 qt. mixing bowl.
  • Beat sugar, oil and eggs until thoroughly creamed.
  • Measure flours, soda, salt and cinnamon and mix together. Add to wet ingredients and mix thoroughly.
  • Add carrots, pineapple, pecan and flavoring. Mix well.
  • Fill pans 1/2 full. Makes 3- 10 inch layers.
  • Bake at 300 degrees F for 55 minutes for small cakes and up to 1 1/2 hour for large cakes.
  • Cool layers and frost with Cream Cheese Icing.

Notes

This is a large recipe but well worth the effort