Grandma Barton's Carrot Cake
"This is the best carrot cake yet!" Recipe submitted by Carolyn Seaman of Hanford, California.
3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1 1/2 cups vegetable oil
2 cups grated carrots
1 (8-ounce) can crushed pineapple in juice, undrained
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups sweetened shredded coconut
- Preheat oven to 350°F (175°C). Grease and flour a 10 to 12-inch tube pan; set aside.
- In a large bowl whisk together the flour, sugar, baking soda, cinnamon and salt; set aside.
- In another bowl whisk the eggs well; stir in the oil, carrots, pineapple and vanilla, mixing well. Pour carrot mixture into the flour mixture and stir to mix well. Fold in the walnuts and coconut.
- Bake for 1 hour or until tested done when a wooden pick inserted in center comes out clean. Cool 10 to 15 minutes on wire rack. Remove cake and cool completely before icing with your favorite cream cheese frosting.
Makes 12 servings.
Tip: This cake freezes very well. Frost cake after it thaws out completely.