While Carrot Cake is a typical Southern Thanksgiving treat, it also deserves a place on the Easter menu as well.  This cake was one of my first “from scratch” hits when I baked it nearly 25 years ago in our first newlywed love nest.  Time has deepened my love for both my husband and this cake!

Preheat oven to 350 degrees. Generously grease and flour a 9×13 pan or 2 round 9” pans. Set pans aside.

Sift together in mixing bowl

• 2 cups flour
• 2 teaspoons soda
• 2 teaspoons cinnamon
• ½ teaspoon salt

In separate mixing bowl add and mix well:

• 3 beaten eggs
• ¾ cup vegetable oil
• ¾ cup buttermilk
• 3 cups sugar
• 2 teaspoons vanilla

Then add and stir well:

• Flour mixture
• 1 8 oz can drained crushed pineapple
• 2-3 cups raw grated carrots (I pulse mine in food processor to save my knuckles!)
• 3 ½ oz (about a cup) shredded coconut
• 1 cup chopped walnuts (I don’t like walnuts, so I substitute pecans)

Pour batter into pan(s). If using round pans, test cakes after 30 minutes. If a toothpick inserted in the middle comes out clean – they are done. Cake batter put in a 9×13 pan will require up to 50 minutes to bake. Ovens vary – so rely on the toothpick test! Remove from pans when cake is cool. Then frost with Cream Cheese Frosting. Chill and keep refrigerated.

Cream Cheese Frosting:

In large mixing bowl, beat until creamy:

• 1 stick real butter (room temperature)
• 1 8 oz package cream cheese (room temperature)

Then add and beat until smooth:

• 3 cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon orange zest (optional)
• 1-2 Tablespoons orange juice or milk

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Tags: cake, carrot cake, Christmas, Easter, southern, Thanksgiving