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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite. Ingredients:
2 cups sugar |
1-1/2 cups canola oil |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
3 eggs, beaten |
2 cups finely shredded carrots |
1 cup flaked coconut |
1 can (8 ounces) crushed pineapple, drained |
1 cup chopped pecans, divided |
cream cheese frosting |
Directions:
1. In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator. Yield: 12-16 servings.
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