On my anniversary dinner post earlier this week, I promised I would share the recipe for carrot cake. I hope you appreciate this gem–it is honestly the best recipe in my collection!
Aunt Gladys Ulvestad’s Carrot Cake by way of Natasha’s Aunt Amy
Cooking time: 45 min. Preheat oven to: 350 degrees Serves: 20
- 1.5 cup oil, canola
- 2 cups of sugar
- 3 eggs
- 2 cups flour
- 2 tsp. cinnamon
- 2 tsp. salt
- 2 tsp. baking soda
- 7 oz. shredded coconut
- 8 or 9 oz. crushed pineapple in can, with juice (if you can’t find this you can use sliced pineapple and dice it up, saving the juice)
- 2 cups shredded carrots (I simply peel it down with my vegetable peeler and then give the slices a quick chop)
- 1 cup chopped pecans
- 2 tsp. vanilla
Instructions: In large mixing bowl – mix oil, sugar, and eggs and beat well with mixer. Sift flour, cinnamon, soda and salt. Add to oil and egg mixture mixing with spoon. Fold in remaining ingredients.
Pan: This recipe fits well is a 13 x 10″ pan. You can also do two 8 or 9″ rounds, but to be honest, given all the veggies tucked into this cake and all of the crumbs it produces, it can be hard to do the double circular layer cake and have it look good. But sometimes one has to sacrifice looks for taste!
Bake: For 40 minutes or more, until a toothpick comes out clean.
Cream Cheese Frosting (Let’s be honest, isn’t this why we all love carrot cake? What better frosting is there I ask you?)
- 8 oz. cream cheese softened
- 8 oz. powdered sugar
- 1/2 stick butter softened
- A bit of vanilla
Instructions: Blend well.
Note: Both the cake and the frosting freeze well.