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Perfect for a Picnic Carrot Cake

July 22, 2008
north dakota picnic

north dakota picnic

Here it is…my mom’s fantastic carrot cake recipe. It’s really moist and dense with lots of nuts, pineapple and coconut, all topped with a rich cream cheese frosting. Her secret is using Watkin’s vanilla. We enjoyed this cake at the spot where my Grandmother was born in North Dakota. You can see her great-grandchildren enjoying a picnic in the pasture.

Carrot Cake

3 eggs, beaten

½ tsp. salt

¾ cup canola oil

1 can (8 oz.) can crushed pineapple, undrained

¾ cup buttermilk

2 cups granulated sugar

2 cups grated carrots

2 tsp. vanilla extract

1 cup raisins

2 cups all purpose flour

1 cup chopped pecans

2 tsp. ground cinnamon

1 cup flaked coconut

2 tsp. baking soda

In a mixing bowl combine eggs, oil, buttermilk, sugar and vanilla; mix well. Combine flour, cinnamon, baking soda and salt; stir into egg mixture. Stir in pineapple, carrots, raisins, nuts and coconut. Pour into a greased and floured 9×13 pan. Bake at 350° for 50-55 minutes or until done. Do not over bake. Cook on a wire rack. Frost with cream cheese frosting.

Cream Cheese Frosting

8 oz. cream cheese

1 stick (1/2 cup) butter or margarine

1 tsp. vanilla extract

2 tbsp. condensed milk or cream

1 lb. confectioner’s sugar, sifted

Cream together the cream cheese, butter, vanilla and condensed milk. Carefully stir in the sugar and mix well. Spread on cooled cake and store frosted cake in refrigerator.

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One Comment leave one →
  1. C-Dizzle permalink
    July 28, 2008 11:41 am

    That’s pretty much how I thought South Dakota would look.

    Great blog Sarah!

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