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Basketball Carrot Cake


2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon Clabber Girl Baking Powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup cooking oil
4 beaten eggs
3 cups finely shredded carrots
One 8 1/4 oz. can drained crushed pineapple
1/2 cup flaked coconut
Cream cheese frosting for 2 layer cake
Orange food coloring or food paste
black food coloring or food paste


In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and cinnamon. Add cooking oil and eggs. Beat with an electric mixer on low to medium speed about 30 seconds or till combined. Stir in carrots, pineapple and coconut. Pour into a greased and floured 2-1/2-qt. ovenproof bowl and bake in a 350°F oven for 80-90 minutes or till a toothpick inserted near the center comes
out clean.

Cool on wire rack for 10 minutes; remove cake from bowl and cool completely on wire rack. When cake is ready to frost prepare frosting and food coloring. Remove 1/4 cup frosting and mix with a few drops of black food coloring or paste. With remaining frosting add a few drops of orange coloring or paste slowly, until desired color is met.

Place cake on a serving plate. To make texture on the cake, use the star tip on the end of a frosting tube and fill with orange colored frosting. Gently make little stars over the cake, making sure they are close together. You can also make the basketball texture on the cake by frosting the cake completely and make little indentations by gently placing a meat mallet on the frosting. Rinse pastry bag and apply small tube tip to draw lines on basketball with black frosting (black licorice can be used instead of frosting.)
Serves 12-16