Amish Carrot Cake II
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Why I Love This Recipe
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!
Ingredients You'll Need
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).