Two special cakes that are always at the top of my list of favorites are coconut and carrot. One might think, “Carrots in a cake? I don’t think that would be good.” Well, you need to give it a try. Many cakes and breads are made with vegetables. Just to name a few, zucchini, pumpkin, rhubarb, parsnip, carrot, and sweet potato. I have never made anything with rhubarb and parsnip but it’s worth a try, I guess. This cake is moist and delicious! Hope you enjoy!
Carrot Cake
4 eggs
2 cups self-rising flour
2 cups sugar
1 ½ cups Wesson oil
2 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
3 cups grated carrots
Sift dry ingredients in a separate bowl. In mixing bowl, beat eggs and then add sugar. Beat until creamy. Alternate flour mixture and oil. Add carrots. Bake at 350 degrees until done. Makes 3 layers.
Icing
1 box of powdered sugar
1 stick butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 cup pecans, chopped (optional)
2 tsp. vanilla flavoring
Cream together butter and cream cheese and beat until creamy. Blend in sugar. Add vanilla and pecans.
Note: You can add the pecans to the layer and on top or not at all! It’s your choice!