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Beverly's Carrot Cake

Beverly's Carrot Cake combines the warm spiciness of ginger with pineapple, coconut, and chopped pecans. Topped with creamy Perfect Cream Cheese Frosting, I'll bet it'll become a favorite at your house, too.
Prep Time20 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 15 - 20
Author: The Country Dish

Ingredients

  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp Penzey's Cake Spice or a pinch each of nutmeg & allspice (optional)
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups salad oil
  • 4 eggs
  • 2 cups carrot finely grated
  • 1 (small) can crushed pineapple with juice
  • 1/2 cup pecans chopped
  • 1 1/3 cups sweetened flaked coconut

Instructions

  • Add all ingredients to mixing bowl, then blend thoroughly, on medium speed, about 2 minutes.
  • Spray half-sheet roaster pan (approx. 11"x15") with Pam for Baking (or prepare with shortening and flour). OR, prepare (3) 9" layer pans -- reduce cooking time accordingly.
  • Baking at 350F for 35 minutes, or until knife in center comes out clean. Allow to cool before frosting with Perfect Cream Cheese Frosting.