Made by Barry for Margaret Schulte’s (Meps’) birthday in 2003, 10 years after the first one!
If you don’t like the idea of pineapple in your carrot cake, try one of these recipes:
Carrot walnut cake
2 C all-purpose flour
2 t baking powder
2 t ground cinnamon
1-1/2 t baking soda
3/4 t salt
1-3/4 C granulated sugar
1/2 C frozen orange juice concentrate, thawed
1/2 C sour cream
1/2 C vegetable oil
2 C grated carrots
1 8-oz can crushed pineapple, drained & reserving the juice
1/4 C shredded coconut
1/4 C raisins
1/4 C pecans, chopped
1 8-oz package cream cheese, room temperature
1/2 C (1 stick) unsalted butter, room temperature
3-3/4 C confectioners (powdered) sugar, sifted
reserved pineapple juice
Preheat oven to 350 F. Grease and flour 2 9-inch, round cake pans or a 13 x 9 baking pan.
Sift (or stir) together the flour, baking powder, cinnamon, baking soda and salt.
In a large bowl, combine the sugar, eggs, orange juice concentrate, sour cream and vegetable oil. Beat ingredients for one minute until smooth. Add the carrots, pineapple, coconut, raisins and pecans. Mix until combined.
Add the flour mixture to the batter and mix until well combined.
Pour batter into prepared pans and bake for 30 – 37 minutes, until toothpick inserted in center comes out clean.
Place pan(s) on wire rack and allow to cool completely.
For the icing: In a medium bowl, combine the cream cheese and butter. Blend with an electric mixer on low speed until combined. Add the powdered sugar and reserved pineapple juice. Blend on medium speed until thoroughly smooth, about two minutes.
Frost the top and sides of the cake. Garnish with coconut and pecans.