Sister Beth's Carrot Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious. Ingredients:
1 cup vegetable oil |
2 cups white sugar |
3 eggs, beaten |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
2 cups shredded carrots |
1 (8 ounce) can crushed pineapple, drained |
1 cup shredded coconut |
1 cup chopped walnuts (optional) |
1 cup confectioners' sugar |
1 (4 ounce) package cream cheese, softened |
5 tablespoons butter, softened |
1 dash vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13-inch baking pan.
3. Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
4. Combine flour, cinnamon, baking soda, and salt in a separate bowl.
5. Stir oil mixture into flour mixture until a well-mixed batter forms.
6. Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
8. Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.
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