Carrot Pecan Spice Cake with Fluffy Cream Cheese Frosting
2 cups granulated sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons soda
3 teaspoons ground pumpkin pie spice
1 teaspoon salt
3 cups finely grated raw carrots
1 1/2 cups coconut, flaked
1 1/2 cups pecans or walnuts, chopped
Preheat oven to 350°F. In a large mixing bowl, cream together eggs and sugar until fluffy, continue beating with electric mixer and slowly add oil.
Sift together flour, soda, pumpkin pie spice and salt; add to sugar mixture and mix until well blended. Stir in carrots, coconut and pecans; mix until thoroughly blended using a heavy spoon.
Spray a 13” x 9” x 2” oblong baking pan (or 12″ Bundt pan, as pictured) with non-fat cooking spray and pour in cake batter. Bake for 35 to 45 minutes, or use the toothpick method to test for doneness. Frost cooled cake with Fluffy Cream Cheese Frosting (recipe below). Yield: 12 to 16 servings.
Fluffy Cream Cheese Frosting
1/2 cup butter or margarine, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 pound confectioners’ sugar, sifted
In a medium-sized mixing bowl, cream together butter, cream cheese and vanilla using an electric mixer. Gradually add confectioners’ sugar; beat until frosting is light and fluffy, or to desired consistency. Yield: Approximately 3 cups frosting