Carrot Cake (with Frosting)

Ingredients

• 2 cup half whole wheat flour
• 2 cup I used 1 1/2 cups sugar
• 1½ tsp baking powder
• 2 tsp soda
• 2 tsp cinnamon
• 1 tsp salt
• 1 cup salad oil
• 4 eggs
• 3 cup grated carrots
• ½ cup shredded coconut
• 1 can 8 1/2 oz. crushed pineapple, drained
• 1 cup frosting softened margarine or butter
• 8 oz frosting; 1 package cream cheese
• 1½ tbsp frosting; 1 to 2 tbsp vanilla
• 3½ cup frosting; 1 box powdered sugar

Method

1. Mix together the flour, sugar, baking powder, soda, cinnamon and salt.
2. Add the salad oil, eggs, grated carrots, coconut and crushed pineapple.
3. Bake in an 8x13 oblong pan or 3 each 8-inch pans at 350 degrees 25-35 minutes. Cool 10 minutes in the pan. Frost with cream cheese frosting.
4. Frosting: Mix together the softened margarine, cream cheese, vanilla and powdered sugar well and spread on the cooled cake. Enjoy!

Notes

From the kitchen of Maureen Backman.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom

Tap to zoom