"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mom Lee's Wonderful Carrot Cake Recipe

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This recipe for Mom Lee's Wonderful Carrot Cake, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ida Pazzelli Lee
Added: Friday, September 11, 2009


2 c sugar
1 1/2 vegetable oil
3 eggs
1 1/2 tsp vanilla
2 1/4 c flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
2 cups shredded carrots
2 cups flaked coconut
1 8 oz can crushed pineapple, drained
1 c chopped walnuts

6 oz pkg cream cheese at room temp
1/4 c softened butter
1/2 c milk ( or less)
2 tsp vanilla
1/4 tsp salt
3-4 cups powdered sugar

For cake: Preheat oven to 350. Grease and dust with flour a 9x 13 pan.Combine sugar, oil, eggs and vanilla in large bowl and blend well with wooden spoon. Stir in flour, cinnamon, baking soda and salt. Mix well and fold in carrots, coconut, pineapple and walnuts. Pour into prepared pan.

Bake about 50 minutes until tested in center comes out clean. Allow to cool in pan about 5 minutes, invert on to rack and cool completely. ( I usually leave it in the pan I baked it in.)

Frosting: Combine cheese, butter, milk, vanilla and salt in medium bowl, blend with electric mixer. Beat in enough powdered sugar to make a spreadalbe mixture. Frost cooled cake and sprinkle with walnuts.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I think this is the very best carrot cake ever. Mom found the recipe on on a bag of nuts, made it and we've made it ever since!




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