Description
One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.
Ingredients
- 1 cup vegetable oil
- 2 cups white sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped walnuts (Optional)
- 1 cup confectioners’ sugar
- 1 (4 ounce) package cream cheese, softened
- 5 tablespoons butter, softened
- 1 dash vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9×13-inch baking pan.
- Whisk vegetable oil
- white sugar
- eggs
- and 1 teaspoon vanilla extract together in a bowl until smooth.
- Combine flour
- cinnamon
- baking soda
- and salt in a separate bowl.
- Stir oil mixture into flour mixture until a well-mixed batter forms.
- Fold carrots
- pineapple
- coconut
- and walnuts into batter; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean
- about 1 hour; cool completely
- about 1 hour.
- Whisk confectioners’ sugar
- cream cheese
- butter
- and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 2 hrs 20 mins
Servings: 12