Desserts & Baked Goods

Carrot Cake (from mom)




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2 cups all-purpose flour

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt


3 eggs

3/4 cups vegetable oil

2 cups sugar

2 tsp. vanilla extract

3/4 cups buttermilk (optional)


1 (8-oz.) can crushed pineapple drained

2 cups grated carrots. *mom's note: cook slightly first

1 cup coursley chopped walnuts (4 oz)

3-1/2 oz shredded coconut (optional)


Cream Cheese Frosting

1 stick butter, room temperature

1 (8-oz) package cream cheese, room temperature

1 tsp. vanilla extract

2 cups powdered sugar

1 tps. orange juice

1 tsp. grated orange peel



• Preheat oven to 350˚F (175˚C)

• Generously grease a 13x9 baking dish or two 9-in cake pans. Set aside

• Grate carrots

• Coarsley chop walnuts


• Sift dry ingredients together: Flour, Baking Soda, Cinnamon, Salt

• In a large bowl, beat eggs & sugar.

• Add oil, buttermilk, vanilla. Mix well

• Add crushed pineapple

• Add flour mixture, carrots, coconut and walnuts

• Stir well

• Pour into prepared baking dish or pans

• Bake 55 min or until woden pick inserted in center comes out clean

Cream Cheese Frosting

• Cream butter or margerine and cream cheese until fluffly

• Add vanilla, powdered sugar, orange juice and orange zest

• Mix until smooth




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