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Lynne’s Famous Carrot Cake Recipe

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This recipe for Lynne’s Famous Carrot Cake, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Butler
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. flour
3 c. sugar
1 T. baking soda
1 T. cinnamon
1 t. salt
1 ˝ c. oil
4 large eggs
1 T. vanilla
1 ˝. C. walnuts chopped
1 c. flaked coconut
1 1/3 c. purreed cooked carrots (about 1#)
1 15 ˝ oz. Can crushed pineapple in juice, well drained

Cream Cheese Frosting
12 oz cream cheese
9 T butter
4 ˝ c. powdered sugar
1 ˝ t. vanilla

Directions:
Directions:
Cake:

Mix dry ingredients. Add moist ingredients. Mix well. Prepare 3- 9” round pans with was paper, then grease and flour. Bake at 350 for 30-35 min or until pick comes out dry. Cook 10 minutes then turn out of pan on rack and cool completely.

Frosting

Cream butter and cream cheese. Add vanilla and cream well. Gradually add powdered sugar. Frost. I usually 1 ˝ times the recipe so I have plenty to decorate it with. This freezes super for at least 2 months. It also works well in a 14” dutch oven but bakes about 45-60 min.

 

 

 

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