A Favorite Carrot Cake Recipe from A Well Used Cookbook

 In the recent past I’ve tried making very labor intensive,complicated cake recipes. The results have been okay but not stellar. For Saturday’s dinner party I’m making a carrot cake this morning. It’s my tried and true simple cake with good ol’ cream cheese frosting. The recipe I use is from an old “church” recipe cook book( very tattered, coverless with loose stained pages.) It contains some of my most treasured recipes.

 

Carrot Cake Recipe: 

1 1/2 teaspoon baking soda

2 t. baking powder

1 1/2 cup. wesson oil

2 cups sugar

4 eggs

2 c. flour

2 t. cinnamon

2 tsp vanilla

1 tsp. salt

1/2 c. shredded coconut

2 cups shredded carrots (about 2 large carrots)

1 c. chopped walnuts

1 small can crushed pineapple (drained 8 1/2 oz)

Cream oil , sugar and eggs well.  add pineapple, grated carrots, nuts, coconut, mix well.  Sift flour, soda,salt and cinnamon together. then add to creamed mixture, add vanilla last.  Beat well and bake 45 minu. at 350 degrees in a 9 x13 pan or  3 greased floured pans.  Cook for 35 minutes if using round 9" layer pans.  

 

Cream Cheese frosting:

for three layer cake:  2 8 oz cream cheese softened

1 stick of butter

4 cups powdered sugar (taste to see if you need less sugar I used 3 for 3 layer cake and it was fine)  2 tsp vanilla  

For frosting a 9X13 pan use 1 cream cheese 1/2 c. butter 1tsp. vanilla and approx. 1 box of powdered sugar.