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Texas Carrot Cake

What makes it a Texas Carrot Cake versus just a Carrot Cake?  I have no idea, so if anyone knows the answer to that story, let me know!  Must be Texans just make good cake, cause this is my favorite carrot cake and my Texas Sheet Cake is my favorite chocolate cake.  No matter, this one is for the middle daughter.  Its her favorite cake in the whole world.   Where did I get it?  From a Texan of course.  It was a copy of a recipe that was out of one of those local church cookbooks from some small town somewhere in Texas.  I loved this woman.  She was a riot and a great cook!   This was the gift she gave me before she moved back to Texas, where else?  Its a little different and do not be afraid of the German chocolate.   It makes a difference!

Texas Carrot Cake, vis Missouri

3 c cake flour, sifted
2 c bakers sugar (or regular sugar)
1 oz (or 1 square) of German sweet chocolate, grated
2 t ground cinnamon
1-1/2 t salt
1-1/2 t baking soda
1 t baking powder
1 can (8 oz) crushed pineapple, drained (save syrup)
3 eggs, slightly beaten
1-1/2 c vegetable oil
2 t vanilla
2 c grated raw carrots
1-1/2 c fine chopped pecans
1-1/2 c currants or raisins reconstituted in 1/4 c apple juice (drain when ready to use).
Baking pan spray

Preheat oven to 350 degrees.

Spray a bundt pan with baking pan spray.  I use a bundt pan.  

In a large bowl, sift your flour, sugar, chocolate, cinnamon, baking soda and baking powder.  

Combine the eggs, syrup from the drained pineapple, oil and vanilla.  Add the egg mixture to the flour mixture and beat on medium speed for about 3 minutes.  Stir in the pineapple, carrots, pecans and raisins.   

Pour the batter into the prepared pan.  Bake in preheated oven for 75-90 minutes.  Make sure to check the cake and test for doneness with a tooth pick.   cool in pan 10 minutes.  Remove from pan and ice and decorate.


2-1/4 c powedered sugar
4 oz cream cheese, softened
3 T butter, soft
1 T vanilla
1 T milk
1 c toasted flake coconut.

Using a medium bowl, add the sugar, cream cheese, butter, vanilla, and milk.  Beat until smooth.  Spread onto cooled cake.  Sprinkle the frosted cake with toasted coconut. 

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