My Uncle's Carrot Cake

by Susanna Zeigler

3 cups Unbleached Flour

1 T. Baking Soda
4 large Eggs
1 and 1/2 cups Coconut
3/4 cups drained Pineapple
3 cups Sugar
1 T. Cinnamon
1 T. Vanilla
1 and 1/3 cups pureed cooked Carrots
1 t. Salt
1 and 1/2 cups Corn Oil
1 and 1/2 cups chopped Walnuts

Heat oven to 350* and grease two 9" cake pans. line with wax paper. Sift dry ingredients into bowl, add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple. Pour into pans and set in the middle rack of the oven. Bake for 30-35 min. or until edges pull away from the side. Cool for 3 hours. Fill cake and frost sides with cream cheese. Frost top with powdered sugar.

Cream Cheese Frosting for the Carrot Cake:
8 oz. Cream Cheese at room temp.
3 cups Powdered Sugar
6 LBS Sweet Butter at room temp
1 t Vanilla

Cream together cream cheese and butter. Slowly sift in powdered sugar. Continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice(lemon juice is optional).

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