Sort ingredients
dandiwolff
QR Code
Listen
Pdf
Preheat oven to 350 degrees.
Prepare two 9 inch cake pans by spraying with Vegetable non-stick spray and line with a parchment paper round on the bottom then spray the top of the parchment.
In a large bowl whisk well: Flour, Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt, all Spices.
Peel then Grate approx 5-6 medium Carrots to yield 2 cups packed.
In a medium bowl or KitchenAid bowl add Carrots, Grated Fresh Orange Peel, Drained Pineapple, Raisins (optional), Coconut Flakes, Walnuts or Pecans and mix well.
Add the Vegetable Oil, Vanilla Extract and Eggs one at a time mixing in well then add 1 T of the reserved Pineapple juice and mix well.
Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer or Kitchen Aid for about 1 minute until well mixed.
Pour divided into prepared cake pans or cupcake liners.
Bake at 350 degrees for 25-30 mins for Cupcakes, 35-40 minutes for 9 inch layer cakes and 45-50 mins for 9 X 13.
Allow to cool completely in pan for 1-2 hrs. before icing with Cream Cheese Icing.
For the Cream Cheese Icing, cream the softened Butter, then add the Cream Cheese and cream until well mixed.
Add Powdered Sugar one cup at a time and blend well.
Add Salt, Vanilla and Almond Extracts and mix well.