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Southern Lady's Carrot Cake

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Submitted by: lcmcallister

 

This traditional favorite has a southern flair that makes it great in addition to a cup of coffee and a front porch swing.
 

Ingredients

  • 1 1/3 cups vegetable oil
  • 3 cups grated carrots
  • 2 cups plain flour
  • 2 teaspoons soda
  • 3 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 cups sugar
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cocoa powder
  • 4 eggs
  • 3/4 cup mango, finely chopped
  • Juice and zest of one lemon
  • 1/2 cup pecans, chopped and toasted
  • 1/2 cup coconut
  • 2 teaspoons vanilla
  • 1/2 cup toasted coconut
  • Cream cheese frosting:
  • 8 ounces cream cheese, at room temperature
  • 1 stick butter, at room temperature
  • 1 box powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup pecans, toasted and chopped
  • 1/2 cup coconut, toasted

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Method

Preheat oven to 350 degrees. In a medium bowl, pour oil over the carrots and set aside. Sift flour, soda, cinnamon, salt, sugar, nutmeg and cocoa powder into a large bowl. Add eggs one at a time, and then add the carrots, oil, mango, lemon juice, zest, 1/2 cup pecans, 1/2 cup plain coconut and vanilla. Pour into a greased 10-inch bundt pan or tube pan for one hour or until toothpick inserted in the center comes out clean. Remove from oven and let sit for about 10 minutes before turning out onto a cake plate. Allow to cool before frosting. In a medium bowl, add cream cheese and butter. Beat until smooth. Slowly add the powdered sugar and vanilla. Add frosting to top and sides of cake. In a small bowl, combine the pecans and coconut. Toss to mix. Sprinkle on top and sides of cake. Serves 10-12

 

Notes:

 

Number of Servings: 10-12

 

Submitted by: lcmcallister ()

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