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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grandma Viola’s Carrot Cake Recipe

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This recipe for Grandma Viola’s Carrot Cake is from The Dannunzio Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Cake
Ingredients:  
Ingredients:  
2 c. flour
2 tsp. Baking powder
2 tsp. baking soda
¼ tsp salt
1 tsp. cinnamon

2 c. sugar
1 c. vegetable oil
1 large can of crushed pineapple
7 oz. of coconut
3 eggs
2 c. shredded carrots (about 6-8 carrots)
Directions:
Directions:
Grease and flour a 9”x12” pan. Preheat oven to 350°
Sift together flour, baking powder, baking soda, salt, cinnamon

Combine with sugar, vegetable oil, crushed pineapple, coconut, eggs, and shredded carrots.

Pour into greased and floured 9”x12” pan.
Bake for 1 hour at 350°.
 

Frosting
Ingredients:  
Ingredients:  
¼ lb. (1 stick) soft butter
1 tsp. vanilla
1 lb. confectionary sugar
8 oz. cream cheese
Directions:
Directions:
Beat until creamy. Ice only when cake is completely cooled
This cake is very wet so should not be tried as a layer cake.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is undeniably the best carrot cake ever.

 

 

 

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