Grandma Morris' Carrot Cake With Cream Cheese Frosting |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I never knew what carrot cake tasted like until Grandma sent me this recipe, as I am alergic to nuts and I had to make it myself to try it! Consequently I have nothing to compare it to, but I have had many people tell me it is the best carrot cake they've ever had. I even made it for my wedding cake! Ingredients:
1 cup oil |
3 eggs |
2 cups sugar |
2 cups grated carrots |
1 (12 ounce) can drained and crushed pineapple (i have a hard time finding a 12 ounce can, so i just get a 20 ounce and guess at the amount to put i) |
2 cups flour |
2 teaspoons cinnamon |
2 teaspoons baking soda |
1 teaspoon salt |
1 cup flaked coconut |
1/2 cup chopped nuts (optional) |
1 (4 ounce) package cream cheese |
1/2 cup margarine |
2 cups powdered sugar |
milk (just a little) |
Directions:
1. Heat the oven to 350°F.
2. Beat together the oil, eggs, and sugar.
3. Add the carrots and pineapple.
4. Sift together and mix into the carrot mixture the flour, cinnamon, soda, and salt.
5. Stir in the coconut and the nuts.
6. Pour into an ungreased 9x13-inch pan and bake at 350F for 45 minutes. If you are using a glass pan, bake at 325°F.
7. To make frosting, cream together the cream cheese and the margarine, then beat in the powdered sugar, and add just enough milk, if any, to make it a good spreading consistency.
8. When cool, frost the cake with the cream cheese frosting.
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