I first made this cake during the ‘80s so it sounds unhealthy, you’re probably right! You can surely tweak it and I have in the past by using pineapple or applesauce or less oil. I thought I had copied the recipe down wrong after making it the first couple of times because 1 ½ cups of oil seemed like a lot I did have it wrong so I made it once with the correct amount which I think was 1 ¼ cup but my first husband begged me to make with the other way. I have ever since. Enjoy!
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt (I like sea salt)
1 teaspoon cinnamon
1 ½ cups oil
3 cups finely shredded carrots (I use preshredded carrots, a 10 oz bag is plenty)
8 oz cream cheese
1 stick butter, Soften
1 box powered (xxx) sugar
2 teaspoon vanilla
1 cup pecans, chopped
1 cup coconut
Cake – mix dry ingredients together first. Then add oil, eggs and carrots. Beat well. Pour into 2 – 9” or 3 – 8” pans.
Bake at 350 degrees for 40-45 min.
Mix cream cheese and butter together then add in cups of xxx sugar till mixed well. You may not need the entire amount, I like to use less. Stir in pecans and coconut if you like.
Frost between layers, top and sides.