Perfect for a Picnic Carrot Cake
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.
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.