This cake is delicious!!  I may have made it a couple time over the last few weeks.  It’s totally James’ fault.  We’ve been juicing MANIACS at the Clawson home for quite a while now, and those of you who juice anything know, there’s a lot of fruit and veggie pulp that is just thrown in the garbage.  If I was really good, or green, or lived somewhere where I was forced to recycle everything, I place these scraps in the compost bin, BUT I don’t.  BUT James had a great idea to use the carrot pulp in some carrot cake.  He’s so brilliant!  So I guess in my own way I’m recycling or composting my carrot scraps.  And it makes fantastic bread, cupcakes, sheet cake or layer cake.  All these different options with one really great recipe.

James’ mom made wedding cakes for years.  Gorgeous cakes!  Hand formed and painted flowers were her specialty.  This Carrot Cake was the cake she made for most of those wedding cakes.  It had to be a hearty cake.  One that could stand up to the stacking, and decorating.  One that tasted amazing as well.  I think you’ll love it.  Go ahead and vary some of the add in’s if you’d like.  Add raisins, or omit the nuts.  Make it your own.   The first time I made this cake last week, I made it in 2- largish loaf pans.  Last weekend I made the cake in a 9×13 in pan.  I’ve made it into 24 cupcakes as well, and you can make it into 2- 9 inch cake pans for a layer cake.  It all just depends on how you’re feeling.  I didn’t frost the loaves, but I did frost the sheet cake.  Both were delicious.  Enjoy!!

My Mother-in-law’s Famous Carrot Cake

2 c. sugar
3 eggs whipped first
1 c. oil
3 c. flour
1 t. cinnamon
1 1/2 c. toasted pecans
1/2 t. salt
2 t. baking soda (put in very last so it doesn’t get wet)
2 c. finely shredded carrots
1/2 c. shredded coconut
2 t. grated orange rind
1 20 oz. can crushed pineapple WITH juice. (The regular sized can. Not the small ones)

Mix the first 3 ingredients together until smooth. Add everything else except for the soda. Mix well. After the batter is completely mixed add the baking soda. (I don’t know why except James’ mom said it is a must!) Spoon into prepared 24 prepared muffin tins. Bake in a 350’F oven for 20-25 mins or until the muffin centers are springy.  Cool and frost. The frosting was the best!!!

For 2 loaves, grease and flour 2 9×5 loaf pans and bake 55-60 mins or until toothpick inserted in center comes out clean.

For 9×13 in pan, grease and flour the pan and pour batter in.  Bake for 50-60 mins. or until toothpick comes out clean.

For 2- 9 inch round cake pans, grease and flour the pans and divide batter between the two.  Bake for 40-55 mins. or until the center is springy or a toothpick comes out clean.

Cinnamon Cream Cheese Frosting
This amount of frosting will frost 24 cupcakes, or frost a 9×13 inch sheet cake.  I’d double the amount to make a layer cake.  Just to be on the safe side:)

8 oz room temp. cream cheese
1/2 c. butter at room temp.
Mix until smooth. Add:
4 c. powdered sugar
2 T. brown sugar
1 t. cinnamon

Whip until fluffy. I didn’t have to add any milk to thin the frosting. I piped the frosting onto the cupcakes and used the whole batch. If you don’t put it on the cupcakes you can eat the whole bowl by yourself. Just make sure you wash the evidence.