Miss Linda Mayhood's Fresh Carrot Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1 1⁄2 cups corn oil
- 1 3⁄4 cups sugar
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 1⁄2 teaspoons cinnamon
- 1 1⁄2 teaspoons vanilla
- 2 cups grated carrots
- 1 cup walnuts
- 1⁄2 cup coconut
- 1 (8 ounce) can crushed pineapple
-
ICING
- 1 (8 ounce) package cream cheese
- 1 (16 ounce) box powdered sugar
- 1 teaspoon vanilla
directions
- Beat together oil, sugar and eggs until well combined.
- In another bowl add flour, soda, salt and cinnamon. Beat together with the sugar and egg mixture.
- Add vanilla. Add carrots, walnuts, coconut and pineapple, mix until well blended.
- Pour into greased and floured 9 or 10 inch Bundt pan.
- Bake at 350 degree for about 1 hour.
- ICING:.
- Cream together cream cheese, powdered sugar and vanilla. If too stiff add a little milk or if not stiff enough add more powdered sugar.
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RECIPE SUBMITTED BY
My husband and I are full time RVers (in a 5th wheel RV, our home on wheels) and have been for 10 years. That means we are both retired and do nothin' but travel wherever and whenever we want to. All our kids are grown and have their own families, all in Texas. We are originally from Texas (Pasadena) and sure do enjoy travelling. We are now back in Texas, a little town called (UPDATE) PIPE CREEK and will be here for awhile. We have been all over the United States, in all seasons. We do still have the Northeast to explore yet. My passion is cookin'. And travelin'. My husband and I cook together well, too. My pet peeve is inconsiderate people. I also enjoy crafts and making jewelry or working on my scrollsaw.