This carrot cake recipe was one of my mothers that she enjoyed sharing with her fellow workers years ago. They all combined their favorite recipes together in a book for them to share with each other. Whatever favorite recipe someone wanted to contribute would soon become another person’s favorite. This made it easy to decide what was for dinner or dessert because they only had to look at their newly formed cookbook to get a fresh idea. The fun part was sharing with each other how the dish came out, how they may have changed the recipe and how their family liked it.
- 2 cups flour
- 2 tsp. Baking soda
- 2 cups brown sugar
- 2 tsp. Cinnamon
- 1/4 tsp. Cloves
- 1/2 tsp. Salt
- 1 tsp. Vanilla
1. Whisk the above ingredients together until well blended.
2. Make a well in the flour mixture and add:
- 1 Cup oil
- 3 Cups grated carrots
- 1 Cup shredded coconut
- 1/2 Cup raisins
- 1 Cup coarsely chopped walnuts
- 4 Eggs
- 1 Cup crushed pineapple (drained)
Carrot Cake Icing:
- 1/4 lbs Margarine
- 1 large (8 Oz.) pkg cream cheese
- 1 box confectioner’s sugar
- 1-1/2 tsp. Vanilla
Cream all the above ingredients together and use to frost the cake when it has finished baking and has cooled down completely.
1. Mix all ingredients thoroughly in a large bowl.
2. Prepare your baking dish using either a bundt pan, 2 9 inch rounds or a 9 x 13 baking dish. Spray with a heavy coating so your cake will not stick.
3. Pour your batter into the prepared pan, tap it once or twice on the counter top to remove any bubbles.
4. Bake in a 350 degree oven for 45 minutes. Test with a toothpick to make sure it is done by inserting it into the cake and it should come out clean. If there is any batter on the toothpick, the cake needs more baking time. I would bake it an additional 5 minutes at a time until done.
5. When the cake is cooled, frost it with the prepared icing and refrigerate.
This is the perfect carrot cake in my opinion, if you are going to go to the trouble to make one, you want it to be a heavy and rich cake. With the freshly grated carrots, shredded coconut and crushed pineapple, this is as good as any one of those high priced cakes that you order special from your favorite bakery.
I encourage you to give this recipe a try and it will surely end up in your recipe box to share with others time and time again.
From my kitchen to yours…That’s what’s cooking!