Mrs. Thompson's Carrot Cake

Name: Mrs. Thompson's Carrot Cake
Prep time: 30 min
Cook time: 35 min
Yield: 15 servings.
Ingredients: 3 cups shredded carrots; 1 can (20 ounces) crushed pineapple, well drained; 2 cups sugar; 1 cup canola oil; 4 large Nellie’s Free Range Eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 2 teaspoons vanilla extract; 3-3/4 cups confectioners' sugar

Mrs. Thompson's Carrot Cake was pinched from <a href="https://www.tasteofhome.com/recipes/mrs-thompson-s-carrot-cake/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It’s requested for many family gatherings and celebrations. —Becky Wachob, Kelly, Wyoming..."

INGREDIENTS

•

3 cups shredded carrots

•

1 can (20 ounces) crushed pineapple, well drained

•

2 cups sugar

•

1 cup canola oil

•

4 large Nellie’s Free Range Eggs

•

2 cups all-purpose flour

•

2 teaspoons baking soda

•

2 teaspoons ground cinnamon

•

FROSTING:

•

1 package (8 ounces) cream cheese, softened

•

1/4 cup butter, softened

•

2 teaspoons vanilla extract

•

3-3/4 cups confectioners' sugar

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes