Carrot Cake
"This wonderful recipe for carrot cake dates back to my great-grandmother! My family and I make sure to bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Jones, California, Maryland..."
INGREDIENTS
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2 cups all-purpose flour
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2 cups sugar
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon salt
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3 large Nellie’s Free Range Eggs
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1-1/2 cups canola oil
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2 cups finely grated carrots
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1 teaspoon vanilla extract
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1 cup well-drained crushed pineapple
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1 cup sweetened shredded coconut
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1 cup chopped nuts
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CREAM CHEESE FROSTING:
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6 ounces cream cheese, softened
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6 tablespoons butter, softened
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3 cups confectioners' sugar
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1 teaspoon vanilla extract
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Additional chopped nuts
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