Betty's Family Favorite Carrot Cake with Cream Cheese Frosting Recipe

In this video, Betty demonstrates how to make Carrot Cake with Cream Cheese Frosting, a favorite recipe in her family. It takes a little preparation, but you will find the procedure is not difficult, and it is *totally* worth the effort! Ingredients: 2 cups self-rising flour 2 teaspoons ground cinnamon 2 cups sugar 1 1/2 cups vegetable oil (I used peanut oil.) 4 whole eggs 2 cups finely grated raw carrots 8 oz. can crushed pineapple, drained 1/2 cup chopped pecans 1/2 cup sweetened flaked coconut Stir 2 cups flour, 2 cups sugar, and 2 teaspoons cinnamon together. Add 1 1/2 cup vegetable oil and 4 eggs. Mix well. Add 2 cups finely grated carrots, 8 oz. crushed pineapple (drained), 1/2 cup pecans, and 1/2 cup coconut. Blend thoroughly. Pour this mixture into 3 prepared 9-inch cake pans. (To prepare the pans, spread butter on the bottom and sides, then place a circle of waxed paper on the bottom. Spread more butter on top of the waxed paper and sprinkle with a small amount of flour. Shake the pan from side to side, coating the bottom and sides with a light dusting of flour. Pour off any excess flour.) Bake the cake mixture for 30 to 35 minutes in an oven that has been preheated to 350 degrees. Watch carefully to make sure the cake does not burn. To test for doneness, insert a toothpick in the center of the cake, and, if it comes out clean, the cake is done. Cool. Frost with Cream Cheese Frosting (below). When frosting the cake, remove one cake layer at a time from its pan ...