Whited House Carrot Cake

Course : Cakes
Serves: 1
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1 1/2 cups margarine or butter
4 large eggs
4 teaspoons vanilla or 2 teaspoons double strength
1 1/2 cups white sugar
2 cups cake flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon pumpkin pie spice (optional)
2 1/2 cups finely chopped carrots --(food processor preferred)
3/4 cup angel flake coconut
8 ounces can of crushed pineapple drained
1 cup chopped English walnuts

Preparation / Directions:

Preheat oven 350F. Place oven thermometer in oven. Prepare tube pan with heavy coating of cooking spray. Cream Margarine, oil and Sugar. Add Vanilla and Eggs mixing well. Add Spices, Baking Soda, Baking Powder, Salt blending well. Add flour mixing well. Add Carrots, pineapple, coconut, and nuts mixing well after each addition. Pour into prepared tube pan. Check oven thermometer. Each oven heats differently. Often with 45 degree variation. Make sure oven reads 350F. Bake for 45-50 minutes or until cake is done. Let pan cool for 10 minutes. Invert Pan to remove cake. Allow cake to cool completely. Frost with Ginger-Orange Cream Cheese frosting.

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