Friday, December 6, 2013

Grandpa George's Carrot Cake

This carrot cake is legendary!  It's one of those recipes that's so good, it's been passed down.  On birthdays, friends ask for it.  On holidays, family expects it.  The secret is the crushed pineapple... it makes plain old carrot cake incredibly moist and delicious!  As to where it came from, my mom always says anytime she asked my grandfather where he got his recipe for this or that, he always responded with "Oh... it was probably on the back of a box."

They just don't make 'em like that anymore.  Enjoy!

2 cups flour

2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
2 cups sugar
1 1/2 cups oil
4 large eggs
3 cups coarsley grated carrots (or one 8 oz. pack of shredded carrots)
8.5 oz can crushed pineapple, drained
3/4 cup chopped pecans
1 cup shredded coconut

Sift together dry ingredients.  In a large bowl mix sugar, oil and eggs.  Add flour mixture, a little at a time, mixing well after each addition.  Stir in carrots, pineapple, pecans and coconut, and blend thoroughly.

For cake: Bake one hour in a 9x13 pan or divide between two or three round pans.  Cool completely before frosting.

For cupcakes: Spoon into cupcake tins and bake at 350 for 20-25 minutes.  Cool 10 minutes before removing from pan.  Cool completely and frost.

2 (8 oz) packages cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Beat cream cheese and butter until creamy. Mix in vanilla, then gradually beat in the powdered sugar.

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