Dutch Oven Carrot Cake (Larry’s favorite!)

Dutch Oven Carrot Cake (Larry’s favorite!)

Cake:

Ingredients
1 ½ cup vegetable oil
2 cups sugar
3 eggs
2 ½ cups grated carrots
1 cup crushed pineapple
1 tablespoon grated orange peel
2 teaspoons vanilla
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
½ cup flaked coconut
1 cup chopped nuts
Frosting:

Ingredients
3 cups sugar
8 oz. cream cheese
1 teaspoon vanilla
½ cup crushed pineapple

Preparation
In a large bowl mix together well the oil, sugar, eggs, carrots, pineapple, orange peel, and vanilla. In a separate bowl sift together flour, baking soda, baking powder, cinnamon, and salt. Stir flour mixture into wet ingredients then stir in coconut and nuts.

To bake the cake, grease and flour the bottom and the sides of a 12” dutch oven. Pour batter into dutch oven and spread evenly to sides. Bake using 8-10 coals bottom and 14-16 coals top for 45-60 minutes or until toothpick inserted into center of cake comes out clean. For best results rotate oven and lid 90 degrees in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.

To prepare frosting, cream together all ingredients. Transfer 1/3 of the frosting to another bowl and stir in pineapple.

To assemble cake, set one cake layer on a plate with cut side up. Spread pineapple frosting across top of cake half. Top with second cake layer, cut side down. Frost the top and sides with remaining frosting.

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