Carrot Cake

In our family cookbook is my grandma’s recipe for Carrot Cake, with one accidental ingredient lost.  It’s listed without sugar.  I don’t know which of our family members first realized the sugar was missing from the recipe, but I hope they found out before they baked it!  I made the Carrot cake for our gift exchange at work, with a theme of “Thumpety-Thump-Thump.”  I went with a thumper theme instead of the Frosty the Snowman theme.

Grandma Kate’s Carrot Cake

2 c flour

2 c sugar

1 tsp baking powder

1 ½ tsp salt

2 tsp cinnamon

4 eggs

1 ¼ c oil

2 c grated carrots

8 ¾ oz can crushed pineapple, undrained

1 c chopped pecans

1 c grated coconut

Mix dry ingredients.  Add eggs and oil.  Beat well.  Stir in remaining ingredients.  Bake in greased 9×13 pan at 350 degrees for 50 minutes.  Frost with cream cheese frosting.

Cream Cheese Frosting

Beat together 1 stick margarine, 8 oz cream package, 4 c powdered sugar, 2 ½ tsp vanilla


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