The Hub's birthday was this week. I
grew up in a household where you chose your birthday dinner and
birthday cake. Is it like this in all families? I'd like to continue that tradition in my household. The only problem is, who will make my cake?
Anywho, the Hubs decided he wanted a
carrot cake with the icing that goes on German chocolate cakes. Weird
combination, I know. But it worked, and tasted delicious. Notice the
past tense in that last sentence...
To make this cake, I used recipes out
of two different cookbooks. The cake came out of the Joy of Cooking.
The icing came out of Better Homes and Gardens Bridal Edition of the
Red Plaid Cookbook.
I used (2) 9" round cake pans and
made a layer cake. Next time I make this icing for a layer cake, I'll
double the recipe because there was only enough icing to ice between
layers and the top. The sides of the cake were exposed.
Carrot Cake
Preheat oven to 350.
Whisk together in a large bowl (I used
my large Pyrex bowl):
1-1/3 c flour
1 c sugar
1-1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
In another bowl (I used my medium Pyrex
bowl), whisk together:
2/3 c vegetable oil
3 large eggs
Mix into the egg mixture:
1-1/2 c shredded carrots (about 21 baby
carrots)
1 c chopped pecans (original recipe
called for walnuts)
1 c raisins
1/2 c canned crushed pineapple
Mix the wet mixture into the dry
mixture. Scrape into 2 9" pans, or a 9x13, lined with parchment
paper. (This was the first time I've lined a cake pan with parchment
paper and it was genius!) Bake 25-30 minutes until toothpick comes
out clean.
Let cake cook for about 5 minutes, then
remove the cake and parchment paper from the pan and let col on
racks.
Coconut-Pecan Icing
In a medium saucepan, beat:
1 egg
Add:
2/3 c evaporated milk
2/3 c sugar
1/4 c butter
Cook over medium heat until thickened,
about 6 minutes.
Remove from heat and stir in:
1-1/3 c coconut
1/2 chopped pecans
Allow to cool before icing the cake.
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