St. David's Heavenly Carrot Cake Recipe #251538
I bake this cake for my Church's coffee hour a couple of times a month. When I do, Father Thomas announces to the Church at the end of mass that Danny S. has baked another of his famous St. David's Heavenly Carrot Cakes. After the service, the parishioners flock to the Parish Hall and it's gone in just a few minutes. Thanks be to GOD for a great recipe!
by Danny Sneade
1¼ hours | 30 min prep
SERVES 18
cake mixture
- 2 cups ground carrots
- 1 (15 ounce) can crushed pineapple, drained
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 3/4 cup raisins
- 1 cup coconut
- 1 cup walnuts, chopped
cream cheese frosting
- 3 1/2 cups confectioners' sugar
- 8 ounces cream cheese
- 1/2 cup butter, softened
- 1 1/4 teaspoons vanilla extract
- Preheat oven to 375F; grease and flour 10 inch bundt pan.
- Sift together flour, baking soda and salt, set aside.
- Combine carrots, pineapple, oil, walnuts, coconut and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
- Pour into greased and floured pan. Bake for 40-45 minutes, or until toothpick comes out clean.
- Allow to cool, then frost with cream cheese frosting.
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5 stars