Cooking

This recipe was my mom’s. I’ve always marveled at how good it is, particularly considering that she wasn’t exactly what you would consider to be a good cook. We never had sweets at our house, so the carrot cake was reserved for holidays and church bake sales. Its rarity made it all the more precious.

This isn’t a layer cake, just a 13×9 pan with cream cheese frosting on top. Sure, there are prettier cakes, but I’ve always liked this one the best. And it’s always been a hit at potlucks and bake sales.

Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp table salt
• 1 1/2 cups oil (or 1 cup of unsweetened applesauce, 1/2 cup oil)
• 3 eggs
• 2 cups sugar
• 2 cups grated raw carrot
• 1 cup well-drained crushed pineapple
• 1 cup grated coconut
• 1 cup chopped walnuts (or almonds, or pecans; the nuts are there for texture)
• 1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees. Grease and flour a 13×9 baking dish.

Sift together flour, baking soda, cinnamon and salt.

In a large bowl, beat together eggs, oil, applesauce (if using), sugar and vanilla.

Gradually add flour mixture to the wet ingredients. Fold in carrots, pineapple, coconut and nuts.

Bake for one hour, or until a toothpick comes out clean. Spread frosting on the cake while it’s still warm.

Cream Cheese Frosting

Ingredients

• 4 ounces softened cream cheese
• 1/2 box confectioners sugar
• 1 tsp vanilla extract
• 1/2 stick unsalted butter

Instructions

Beat all ingredients together until smooth. Be sure to lick the beaters when you’re done; that’s the best part of the entire baking experience.

Tags: cake, carrots, coconut, cream cheese, frosting, icing, nuts, oven, pineapple

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