Grandma Morris' Carrot Cake With Cream Cheese Frosting

"I never knew what carrot cake tasted like until Grandma sent me this recipe. I am allergic to nuts and had to make it myself to try it! Consequently I have nothing to compare it to, but I have had several people tell me it is the best carrot cake they've ever eaten. I even made it for our wedding cake."
 
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photo by NancyAnne photo by NancyAnne
photo by NancyAnne
photo by NancyAnne photo by NancyAnne
Ready In:
1hr
Ingredients:
15
Yields:
1 9x13-inch pan
Serves:
16
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ingredients

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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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Reviews

  1. This is a yummilicious carrot cake and one of our family favourites. I have not tried the frosting, but I can definitely vouch for the taste of this cake! A real keeper :)
     
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RECIPE SUBMITTED BY

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.
 
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