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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