C is for Carrot Cake

Grandma Warkentin's  recipe 

(Pay no attention to my mother's recipe alterations...she's always cutting the best thing...sugar!)

It s official.  I have found THE carrot cake recipe of all carrot cake recipes.  I had to try making it twice just to make sure it wasn't a fluke.  No fluke...its that good.  I may have eaten it for breakfast and dessert yesterday.  And wished I had it for lunch as well. 

THE Carrot Cake
2 cups sugar
1 1/4 cups oil
3 eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons salt
1 teaspoon vanilla
1 cup coconut
1 cup chopped nuts
1 8oz can crushed pineapple
2 cups grated carrots (about 7-8)

Combine ingredients in order given.  No need to sift flour.  Mix and blend well.  Pour into well greased and floured bundt pan.  Bake at 350 degrees for 1 hour.  Remove from oven and let cool for at least 10 minutes before turning out of pan onto cake rack.  Frost when cool.  Refrigerate. (I love it cold!)

Cream Cheese Frosting
1 8oz package cream cheese (softened)
1/2 cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla
Cream butter and cream cheese.  Add powdered sugar and vanilla.  Mix until smooth and creamy.  Apply generously.