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- 3 cups flour
- 3 cups sugar
- 1 teasp salt
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 cup oil
- 4 large eggs, beaten
- 1 tablespoon vanilla
- 1 1/2 cup chopped walnuts
- 1 1/2 cup shredded coconut
- 1 1/2 cup pureed cooked carrots ( I use canned carrots)
- 3/4 cup drained crushed pineapple
- cream cheese frosting recipe follows
- 1. preheat oven to 350 degrees. brease or spray 2 9inch cake pans lined with wax paper
- 2. sift dry ingredients together .
- Add oil, egg nad vanilla and beat well. Fold in walnuts, coconut andcarrots and pineapple.
- 3. Pour batter into pans. set on middle rack of oven and bake for 3035 minutes until edges have pulled away from pan and toothpick inserted into center comes out clean.
- 4. cool on cake rack for 3 hrs. fill cake and frost sides and top.
- serves 1012
- Cream cheese Frosting
- 8 ounces cream cheese at room temp
- 6 talblespoons butter at room temp
- 3 cups confectioner sugar
- 1 teasp vanilla
- juice of 1/2 lemon (optional)
This recipe is a personal recipe added by pamswearingen and has not been tested or endorsed by MyRecipes.
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Carrot Cake Recipe at a Glance
- COURSE: Cakes/Frostings