- Busia Alice's Carrot Cake
- Busia means grandmother in Polish and this world famous Polish grandmothers recipe has been a family staple for generations. This carrot cake is sure to be one of your family favorites for years to come.
- Prep Time: N/A | Cook Time: N/A | Ready In: N/A | Serves: N/A
- 2 tsp baking powder
- 4 egg(s)
- 1 1/2 tsp salt
- 2 cup(s) flour, sifted
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 2 cup(s) sugar
- 1 1/2 cup(s) canola oil
- 2 cup(s) carrots, finely grated
- 1 8 oz can crushed pineapple, drained
- 1/2 cup(s) chopped nuts (optional)
- 1 3.5 oz can flaked coconut
- 1 cream cheese frosting
Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs. Mix well.
Add carrots, pineapple, nuts, and coconut. Blend thoroughly.
Pour into 3 9 inch round cake pans that have been greased and floured. (To grease and flour pan put a little oil or butter on a paper towel and rub on inside of pans. Add approximately a tablespoon of flour to pan. Tilt pan so that flour sticks to oil or butter. Turn pan over to get rid of excess flour.)
Bake in preheated 350 degree oven for 25 to 30 minutes. Be careful not to overcook. Cake should be very moist.
Remove from oven, cool a few minutes in pans. Turn pans over and cool cakes on a wire rack. Fill layers and frost top and sides with cream cheese frosting.
To make cream cheese frosting 1/2 cup unsalted butter, 1 tsp vanilla, 1 8 oz package cream cheese, 1 pound powdered sugar. Combine butter, cream cheese and vanilla. Beat until creamy. While beating add powdered sugar gradually. If mixture is too thick to spread, add small amount of milk.