Carrot Cake

I had a very nice carrot cake recipe when I was in college but I can't find them any more. I had since tried many recipes but none turned out as I like it to be. Today, I looked up a few recipes and came out with my own version. I think I am getting closer to the carrot cake recipe that I like - moist, flavorful, and light.

 

4 large eggs
1 cup of oil (I use 3/4 melted butter, 1/4 canoloa oil)
1 cup sugar (already reduced)
2 cups all purpose flour
3 cups carrot
1 cup crushed pineapple (from Dole), squeeze out the juice
1/4 cup raisin (I used only 1/8 cup 'cos I ran out)
1/4 cup dry shredded coconut
1 tsp salt
1 tsp cinnamon
2 tsp baking powder
1.5 tsp baking soda

 

Frosting:
8 oz light cream cheese
1/4 cup butter
1/2 cup powder sugar
1 cup chopped pecan

 

Prepare the cake batter
1. Combine egg, sugar, oil, vanilla and mix well.
2. Combine flour, baking soda, baking powder, salt, cinnamon.
3. Pour flour mixture to egg mixture by batch, lightly mix.
4. Add carrot, pineapple, raisin, shredded coconut by batch into the mixture.
5. Pour in a 9x13 inch pan.

 

Bake 350F for 40 mins. Insert tooth pick in the cake, it should come out clean.

 

While baking, prepare the topping.
1. Mix cream cheese, butter, and powder sugar together.
2. When cake is done, and while still hot. Spread the cream cheese mixture on top.
3. Sprinkle with pecans.

 

Let it cool before serving.