We are starting our recipe series with my mom’s favorite birthday dessert, homemade carrot cake from Grandma Nancy. We recently stumbled upon her recipe and have carried on her carrot cake tradition. We hope you enjoy this gem as much as we have!
The Best Carrot Cake
Level: Easy
Time: 1 hr 15 min Active: 20 min
Yield: 15 servings
Ingredients
- 1 1/2 c. cooking oil
- 2 c. sugar
- 2 tsp. cinnamon
- 2 tsp. vanilla extract
- 1 tsp. salt
- 4 eggs
- 2 1/4 c. flour
- 2 tsp. baking soda
- 1-8 oz. can of crushed pineapple
- 2 c. shredded coconut
- 2 c. shredded carrots
- 1 c. finely cut walnuts (optional)
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Combine cooking oil, sugar, cinnamon, vanilla, and salt. Blend well.
- Add eggs. Beat well
- Add flour, baking soda, and crushed pineapple.
- With a large spoon, fold in carrots and coconut.
- Optional – add nuts.
- Blend all ingredients well and then place batter in 9×13 pan.
- Bake at 350 degrees Fahrenheit for 50-60 minutes.
- Let cool and add frosting. We recommend our cream cheese frosting.
- Enjoy!
