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14-Carrot Cake

From: Farm Journal's Country Cookbook

Everyone loves this Carrot Cake.
My Bunchkin specifically requested it for his 17th birthday (1999).

2 cups sifted flour
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons salt
2 teaspoons cinnamon
2 cups sugar
1 cups salad oil
4 eggs
2 cups finely grated raw carrots
1-8 ounce can crushed pineapple, drained
cups chopped nuts
1-3 ounce can flaked coconut (optional)
Cream Cheese Frosting

Sift together flour, baking powder, baking soda, salt and cinnamon.
Add sugar, salad oil and eggs; mix well.
Fold in carrots, pineapple, nuts and coconut; blend thoroughly.
Pour into three 9-inch round layer cake pans that have been greased and floured.
Bake in moderate, 350 oven, 35-40 minutes.
Remove from oven, cool a few minutes in pans.
Turn out on racks and cool thoroughly.
Frost with Cream Cheese Frosting.

Cream Cheese Frosting

Combine cup butter or margarine,
1-8 ounce package cream cheese
and 1 teaspoon vanilla; cream well.
Gradually add 1 pound confectioners sugar, (sifted if lumpy) beating well.
If mixture is too thick to spread, add a small amount of milk.

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