Sanitas’ Best Carrot Cake

Ingredients (cake)

• 4 eggs, well beaten

• 1 c. packed brown sugar

• 1 c. white sugar

• 1.4 c. neutral/vegetable oil

• 2 c.* flour

• 2 tsp. baking soda

• 2 Tbsp. baking powder

• 2 tsp. cinnamon

• 1.f tsp. nutmeg

• 3 c. finely-grated carrots

• 1 c. coconut

• 1 8 oz. can crushed pineapple

• 1 c. golden raisins

• 1 c. chopped walnuts

*At altitude, add 2 Tbsp. per cup of flour

Ingredients (frosting)

• 1/2 c. butter, room temp.

• 8 oz. cream cheese

• 1 lb. box powdered sugar

• 3 tsp. vanilla extract

Directions

1. Preheat oven to 325 degrees Fahrenheit.

2. Oil 3 x 8" cake pans.

3. Put pineapple in sieve to drain.

4. Beat eggs in large bowl.

5. Add sugars to egg, then beat until light and fluffy.

6. Add oil and mix well with whisk.

7. Fold in dry ingredients and beat until smooth.

8. Stir in remaining ingredients and pour batter into oiled pans.

9. Bake for 40 minutes, or until you can insert a knife into center and have it come out completely clean.

10. Mix together all frosting ingredients until smooth.

11. Wait for all layers to cool completely before frosting.

12. Frost between layers and on top.

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Recipe courtesy of member Vanessa King

If you were here to witness member Vanessa King's incredible 3-layer cake, you'll likely know that she won our baking contest with it! Wow your family this holiday with this sweet treat (and bring us a taste).