Elsah's Landing Hawaiian Carrot Cake

I first shared this recipe back in 2007, and it’s one of those classics that keeps finding its way back to the table. I decided to post it again for anyone who hasn’t discovered it yet.

It’s truly a family favorite, one we all adore. If you can resist digging in right away and let it rest in a covered container for at least 24 hours, the flavors mellow beautifully and become absolutely irresistible.

Ingredients

2 cups sugar
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla
2 ¼ cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots
2 cups shredded coconut
1 can (8 oz) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup raisins (optional)

Instructions

(Preheat oven to 350 degrees) In a medium bowl combine sugar, eggs, oil, and vanilla; mix well. In a large bowl combine flour, cinnamon, baking soda, and salt; mix well. Add the liquid mixture to the flour mixture and stir until blended. Fold in carrots, coconut, pineapple, and walnuts; mix well. Spoon batter into a 9x13 glass pan and bake at 350 degrees for 50 minutes, or in two 9" layer pans.

Let cool before frosting. Frost with cream cheese icing. When I make this in a layer pan, I put a layer of nuts on the frosting between the layers with coconut, and then I add a layer of chopped nuts on top of the frosted cake as well.

Cream Cheese Frosting