Hello there– It’s Larry’s birthday today!! I’m 3 months older than him so now he can stop teasing me about my advanced age. Our parents are coming for dinner– chicken & rice– and we’ll top it off with this hearty cake. Happy Birthday dear Larry!!
CARROT CAKE WITH COCONUT PECAN TOPPING
1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup canola oil
1 1/2 cups grated carrot (about 3 carrots)
1/2 cup evaporated milk
2/3 cup sugar
2 egg yolks
1/3 cup butter (2/3 of a stick)
1 tsp. vanilla
1 1/2 cups shredded coconut
1 1/2 cups pecan, coarsely chopped
In a large mixing bowl, stir together the flour, sugar, baking powder, salt and cinnamon. Then mix in the oil, grated carrot and eggs.
Spoon the stiff batter into a 9″ cake pan that has been sprayed with cooking spray. And pop it into a 350 degree oven for 35-40 minutes, until a small knife inserted comes out clean. Let the cake cool.
To make the topping, stir together the milk, 2/3 cup sugar, egg yolks, butter and vanilla in a sauce pan.
Then put the pan over medium heat, bring to a simmer and stir until the mixture thickens (2 or 3 minutes). the stir in the coconut and pecans. Let it set a few minutes to cool and then heap it onto the cake.
P.S. This is an OLD post– Larry’s birthday is in August!! But I saved it and the cake was lovely, so I’m passing it along. Better late than never!!