Sister Beth's Carrot Cake
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Recipe Summary Sister Beth's Carrot Cake
One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.Ingredients | Thea Sisters Character Thea Stilton1 cup vegetable oil2 cups white sugar3 eggs, beaten1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon salt2 cups shredded carrots1 (8 ounce) can crushed pineapple, drained1 cup shredded coconut1 cup chopped walnuts (Optional)1 cup confectioners' sugar1 (4 ounce) package cream cheese, softened5 tablespoons butter, softened1 dash vanilla extractDirectionsPreheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13-inch baking pan.Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.Combine flour, cinnamon, baking soda, and salt in a separate bowl.Stir oil mixture into flour mixture until a well-mixed batter forms.Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.Info | Thea Sisters Character Thea Stiltonprep: 20 mins cook: 1 hr additional: 1 hr total: 2 hrs 20 mins Servings: 12 Yield: 12 servings
TAG : Sister Beth's Carrot CakeDesserts, Cakes, Holiday Cake Recipes,
