Grandma's Carrot Cake

2 cups granulated sugar
2 cups flour
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 1/2 cups vegetable oil
4 eggs
1 tsp vanilla extract
3 cups grated carrot
1 cup crushed pineapple (or one small can), drained
1 cup shredded coconut
1 cup chopped walnuts

8 oz cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla extract
1 pound powdered sugar

1.Heat oven to 350 degrees. sift together sugar, flour, soda, salt and cinnamon in a large bowl. Stir in the oil. Add eggs one at a time mixing well after each addition. Add vanilla.
2.Place in coconut, pineapple and nuts, fold into batter. Gradually fold in carrot
3.Pour into 2 greased and floured 9-inch round pans. bake for 30 minutes.
4.While cake is cooling prepare icing

1.Beat together cream cheese and butter until smooth.
2.Blend in vanilla. Sift powdered sugar and gradually beat into the cream cheese mixture.

some may question the addition of pineapple and coconut-but with that along with the carrot, this cake comes out super super moist and so flavorful. Even those that weren't huge fans of carrot cake really loved this cake, when I recently served it at a family members birthday party. Also the icing is always an important aspect to a good carrot cake...and this one really is creamy, not too overpowering, and of course really yummy. ;) so try it!


Aunt T said...
June 6, 2007 at 9:25 AM

I just love carrot cake and will definately give your recipe a try. YUMMY!


KIMBERLY said...
June 14, 2007 at 6:18 AM

I just found your blog. Not sure it was a good thing though considering I just started a diet. LOL! My mouth is now watering. This stuff looks great! TFS!

Noelia said...
June 20, 2007 at 7:49 AM

Melissa, I have made your carrot cake and it is now in the oven as I type. It smells divine and I cannot wait to taste it! I didn't have 9 inch round pans so I used a large rectangular pan instead. I'm gonna play it by ear but I'm assuming that I should probably double the baking time. Any thoughts?

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