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
- vegetable oil: 1 cup
- white sugar: 2 cups
- eggs: 3 piece (beaten)
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- ground cinnamon: 2 tsp
- baking soda: 1 tsp
- salt: 1 tsp
- carrots: 2 cups (shredded)
- pineapple: 1 can (8 ounce can, drained, crushed)
- coconut: 1 cup (shredded)
- walnuts: 1 cup (chopped, optional)
- confectioners' sugar: 1 cup
- cream cheese: 1 pack (4 ounce pack, softened)
- butter: 5 Tbsp (softened)
- dash vanilla extract: 1 piece
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C).
-
Grease and flour a 9x13-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.
