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
- 236.59 ml oil
- 3 eggs
- 473.18 ml sugar
- 473.18 ml carrots, grated
- 566.99 g can crushed pineapple, well drained
- 473.18 ml flour
- 9.85 ml cinnamon
- 9.85 ml baking soda
- 4.92 ml salt
- 236.59 ml flaked coconut
- 118.29 ml chopped nuts (optional)
-
Frosting
- 113.39 g package cream cheese
- 118.29 ml margarine
- 473.18 ml 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.