Carrot Cake

(from cokerlj’s recipe box)

This is probably the very best carrot cake around, the pineapple makes it so moist as does the filling between layers.

Source: Linda Coker

Categories: Cakes, Company Dessert

Ingredients

  • 2 cups flour sifted
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cup oil
  • 1 cup sugar
  • 4 eggs
  • 2 cups carrots finely grated
  • 1 small flat can crushed pineapple with juice
  • 3/4 cup pecans chopped
  • -
  • FILLING:
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1 cup pecans chopped

Directions

  1. Mix ingredients together for cake as you usually would for a cake.

  2. Bake in 3, 9 inch round greased and floured pans at 350 degrees until done.

  3. Let cook for 35 minutes in pan, check for doneness and turn out to cool completely.

  4. FILLING: Combing milk, sugar, egg, vanilla. Cook until thick over medium heat. Add nuts, beat until creamy and spread between layers of cake.

  5. ICING: Ice with your favorite cream cheese or butter cream icing.

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