Mom's Carrot Cake Recipe

By Dave Elliott

  • Prep Time
    10 min
  • Cook Time
    50 min
  • Serving Size
    10

Ingredients

  • 2 cups all-purpose flour (sifted)
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 tbsp ground cinnamon
  • 2 cups sugar
  • 1 1/2 cup vegetable oil
  • 4 eggs
  • 2 cups freshly shredded carrots
  • 8 1/2 oz crushed pineapple
  • 1/2 cup chopped pecans
  • 3 1/2 oz flaked coconut
  • 1/2 cup softened butter
  • 2 tsp vanilla extract
  • 1 pckg cream cheese
  • 1 box powdered sugar

Preparation

  1. Preheat oven to 350. Grease 2 round cake pans, dust with flour.
  2. In large mixing bowl sift together flour, baking powder, baking soda, salt and cinnamon.
  3. Add sugar, salt, and eggs. Beat with an electric mixer at medium speed for 1 minute.
  4. Stir in carrots, dole pineapple, pecans and coconut. Spook into cake pans.
  5. Bake at 350 for 40 min or until done. Cool.
  6. Using an electric mixer, cream together, butter, cream cheese and vanilla.
  7. Gradually add sugar and beat until smooth and creamy.
  8. Fill layers and frost top and sides of cake.

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