Grandma Morris' Carrot Cake With Cream Cheese Frosting
photo by NancyAnne
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
1 9x13-inch pan
- Serves:
- 16
ingredients
-
Cake
- 1 cup oil
- 3 eggs
- 2 cups sugar
- 2 cups carrots, grated
- 1 (20 ounce) can crushed pineapple, well drained
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup flaked coconut
- 1⁄2 cup chopped nuts (optional)
-
Frosting
- 1 (4 ounce) package cream cheese
- 1⁄2 cup margarine
- 2 cups powdered sugar
- milk (just a little)
directions
- Heat the oven to 350°F.
- Beat together the oil, eggs, and sugar.
- Add the carrots and pineapple.
- Sift together and mix into the carrot mixture the flour, cinnamon, soda, and salt.
- Stir in the coconut and the nuts.
- Pour into an ungreased 9x13-inch pan and bake at 350F for 45 minutes. If you are using a glass pan, bake at 325°F.
- To make frosting, cream together the cream cheese and the margarine, then beat in the powdered sugar, and add just enough milk, if any, to make it a good spreading consistency.
- When cool, frost the cake with the cream cheese frosting.
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RECIPE SUBMITTED BY
NancyAnne
Wichita Falls, 83
I'm a mom of seven and grandma to four (so far) living in Bloomington, Indiana. Now that the kids are raised I have been able to go back to work as the assistant manager at My Sister's Closet, a local not-for-profit upscale clothing thrift store that provides low income and at-risk women with interview and getting-started outfits appropriate for their new job.
I'm also a certified personal trainer and health coach, although I no longer use these certifications.