AMISH CARROT CAKE II

 

  • Cooking Time: 50 minutes
  • Servings: 15 servings
  • Preparation Time: about 20 minutes

Ingredients

  • 3 eggs
  • 2 cups flour, sifted
  • 2 cups sugar
  • 1 1/4 cups vegetable oil
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 1 cup coconut, shredded
  • 1 cup walnuts, chopped
  • 1 cup crushed pineapple, drained
  • 2 cups raw carrots, shredded

Directions

  • Preheat oven to 350 F.
  • Beat eggs well; add the next seven ingredients and beat well until smooth.
  • Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon; pour into a greased 9 X 13-inch pan and bake in preheated oven for 50 minutes.
  • When cake is still slightly warm, frost with cream cheese frosting (homemade or store-bought; I used store-bought to save time).

Notes

I got this recipe for Amish Carrot Cake from the book 'Delicious Amish Recipes', by Phyllis Pellman Good. I call 'Amish Carrot Cake II' because it is a somewhat different recipe from the one I posted last time. I make it in honor of my Dad Russell F., on what would have been his 63rd Birthday today. He loved Carrot Cake!

Author Credit: Phyllis Pellman Good

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