This recipe comes to me from my amazing sister-in-law, Pam Thomas, and has been known to bring grown men to their knees. I’d like to consider the coconut optional, but that’s just because I’m finicky.
2 Cups Flour
2 teaspoons Baking Powder
1 ½ teaspoons Baking Soda
2 teaspoons Cinnamon
1 teaspoon Salt
2 Cups Sugar
1 ½ Cups Vegetable Oil
4 Eggs
3 Cups finely grated Carrot
1 can (8oz) Crushed Pineapple – drained
1 can (8oz) flake Coconut – “Bakers” brand in the can.
½ Cup finely chopped Walnuts
Directions:
Mix in order listed. Pre heat oven to 350 degrees. Pour batter into either 3 – 9” round cake pans, a 9”x13” pan or an 11”x 15” pan. You can lightly spray the pans with “Pam”, however it really isn’t necessary. Bake at 350 degrees for approx. 45 minutes. Insert cake tester in middle to check for doneness. The 9”x13” will take a bit longer as the cake is thicker. Remove from oven and allow to cool.
When cake is cool, frost with Cream Cheese Frosting. Recipe follows:
½ Cup Butter or Margarine
1 Pound Confectioners Sugar
8 oz. Cream Cheese
1 teaspoon Vanilla
Soften butter and cream cheese, blend together. Add confectioners sugar and vanilla – mix well. Spread frosting on cooled cake.
Store Covered Cake in the Refrigerator. Enjoy!!
