Skip to main content

JCMGA Picnic Food a Great Success

One of the favorite dishes was Susan Koenig’s Carrot Cake.  Many people asked her for the recipe.  Enjoy!

Carrot Cake




Cake batter

2 C flour

2 tsp. baking powder

1-1/2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. salt

4 large eggs

2 C. sugar

1-1/2 C vegetable oil

2 C peeled and finely grated carrots

8 oz. crushed pineapple

3/4 C. pecans, coarsely chopped



12 oz softened cream cheese

1-1/2 sticks softened butter

1 Tbps. vanilla

1 C. pecans, coarsely chopped

6 C. confectioner’s sugar


3  9-inch round cake pans, 2″ deep



  1. Preheat oven to 325 degrees
  2. Sift together all dry ingredients
  3. With electric mixer, beat eggs until light
  4. Add sugar slowly to eggs while mixing
  5. Mix in oil in slow stream until combined
  6. Mix  in pineapple with juice, carrots and pecans on low.
  7. Mix in 1/3 of dry ingredients at a time to wet ingredients.
  8. Grease and flour pans.
  9. Pour 1/3 of batter into each pan.
  10. Bake for about 45 minutes, switching the position of the pans between top and bottom to cook evenly.
  11. Insert knife into center to test for doneness. If knife comes out clean, cake is done.
  12. Remove pans from oven and cool on wire rack.



  1. In the mixer fitted with a paddle, beat the cream cheese, butter and vanilla on medium until very soft — about 5 minutes
  2. Add powdered sugar slowly while mixing on medium low to incorporate, then beat for 5 minutes at medium high until smooth — about 5 minutes.
  3. Cool in refrigerator to stiffen a little before icing the cake.



  1. Remove cakes from pans and cool thoroughly.
  2. Spread 1/4 of icing on first layer.
  3. Add another layer on top and spread 1/4 of icing on that.
  4. Add the top layer and add the remaining icing to the top.
  5. Spread icing down sides and across top with a wide spatula .
  6. Sprinkle top and sides with coarsely chopped pecans.