Carrot cake. While I'm not generally a huge cake fan, I must admit this is pretty tasty stuff. Again [and as usual] I'm not sure where this recipe came from. I'm don't remember the first time I made it. I know I took it to an ex's family gathering for Easter back in '06 or '07, and his mom asked him to get the recipe from me late last year so she could make it for herself for her birthday. Guess it's good if you still remember it 2+ years later. My family also loves this recipe. I made it last year for a coworker's birthday since carrot cake is his favorite, and again on Sunday for the littlest tike's birthday. We weren't sure if he would like carrot cake, but the kid devoured it. Stat.
2 c. flour
2 tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 ½ tsp. ground cinnamon
1 ½ c. vegetable oil
2 c. white sugar
2 ¾ c. shredded carrots [I love using my food processor so I don't grate off my finger]
1 (8 oz.) can crushed pineapple, drained
¾ c. chopped walnuts
1 c. flaked coconut
Preheat oven to 325F; grease and flour a 9”x13” pan [I actually just spray it, but shhhhhhh, don't tell.] Mix together the first 5 ingredients. In a separate bowl, mix together the eggs, oil and sugar. Beat the dry mixture into the wet slowly; stir in carrots, pineapple, nuts and coconut. Pour into pan and bake 50-60 minutes (check at 50, might need a little bit longer).
To be honest, the recipe said to bake 40 min. as I'd copied it, and I'm thinking I've followed it in the past. But on Sunday when I made it, I swear I baked that darn cake 60-70 minutes. It took forever to finish cooking, but I'm wondering if that had something to do with the pan I used. Usually I use a light weight metal baking dish or glass, but on Sunday I used a very heavy Emile Henry pan. Perhaps the thickness of the pan prolonged the baking process, I don't know. So check your pan at 40 minutes. Check it again at 50. Nobody wants a burned carrot cake.