Grandma Howe's Carrot Cake 2
Farm to Market to Home II
Northminister Presbyterian Church
Endwell, New York (1988)
- 2c sifted all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 3/4 c granulated sugar
- 1 c vegetable oil
- 3 eggs
- 1 tsp vanilla
- 2 c shredded carrots
- 1 c flaked coconut
- 1 c coarsely chopped walnuts
- 1 can crushed pineapple (8 1/4 oz.), drained
- Grease 9x13 inch baking pan. Dust lightly with flour and tap out excess.
- Sift flour, baking soda, baking powder, salt, and cinnamon into large bowl. Make a well in center and add in order: Sugar, oil, eggs, and vanilla. Beat with wooden spoon until smooth.
- Stir in carrots, coconut, walnuts, and pineapple until well blended. Pour into prepared pan.
- Bake in oven at 350 degrees for 45 minutes until center springs back when pressed with fingertip. (Center will sink slightly as it cools.)
- Cool completely, then frost with Cream Cheese Frosting (see below).
- Store in refrigerator.
- Serves 10 to 12 people
Cream Cheese Frosting: Beat 2 packages (8 ounces each) of cream cheese, 1/3 cup sifted confectioners sugar, and 1 teaspoon vanilla. Spread on top of cooled cake.