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Pat's Carrot Cake
Not as sweet as most carrot cakes but lot's of flavor. Note, makes a lot of
cake often divided into two cakes. All measurements are approximate. Fresh
carrots make a huge difference in the moisture of the cake.
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Carrot cake really sounded good one day but
not the really sweet types. Hence this recipe was created. |
| Quantity |
Ingredients |
Preparation Notes |
|
Cake |
Cake
- Preheat oven to 350 degrees
- Cream sugar and vegetable oil
- Beat in eggs
- Add vanilla and Triple Sec
- Fold in sour cream
- Add spices and mix
- Add flour and mix
- Add carrots, pineapple, orange rind and nuts
(suggest mixing in by hand to leave these more intact.)
- Bake in prepared pans. Bundt, loaf sheet and
layers will work well
- Bake for 50 minutes until tests as done at 350
degrees.
- Cool before frosting
- Store in cool area or refrigerator.
Frosting
- Mix all ingredients together and whip briefly.
- Refrigerate before frosting to set up.
- Garnish if desired
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| 1 1/4 C |
Sugar |
| 3/4 C |
Vegetable Oil |
| 4 |
Eggs |
| 1 tsp |
Vanilla |
| 1/2 C |
Sour Cream |
| 2 Tbsp |
Triple Sec
Liqueur |
| 3 C |
Flour |
| 2 tsp |
Baking Soda |
| 1 tsp |
Salt |
| 2 tsp |
Cinnamon |
| 2 tsp |
Baking Powder |
| 3/4 tsp |
Nutmeg |
| 1/4 tsp |
Ground Cloves |
| 1/4 tsp |
Allspice |
| 2 C |
Grated Carrots |
| 1 C |
Grated Coconut |
| 8 oz |
Crushed
Pineapple
(mostly drained) |
| |
Grated rind of
one orange |
| 1 C |
Walnuts or
Pecans chopped fine |
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Frosting |
| 8 oz |
Cream Cheese
softened |
| 1/4 C |
Butter of
Margarine |
| 2 C |
Confectioner's
Sugar |
| 2 tsp |
Triple Sec
Liqueur |
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Garnish (optional) |
| Use
chopped nuts, grated coconut and/or grated orange rind if desired |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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