Sunday, May 27, 2012

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.


  1. That looks super delicious. Does this mean you guys are eating sugar and carbs again? : )

  2. Yum! I am going to try that. I just made a carrot cake Saturday though, so I will have to wait a bit. :)