Grandfather’s Carrot Cake Will Sweep You Off Your Feet!

Whenever I’m making a carrot cake, I’m always planning on frosting it, too. But sometimes the cake just smells so divine that I complete give in and grab a couple of slices before I can whip up the frosting!

Which is totally fine, especially with this cake. It does not need frosting because it’s already filled with beautiful flavors. However, adding frosting takes it to a whole new level! I don’t think I’m going to find any recipes from my grandpa’s files but I’ll have to make sure grandma’s recipes are safe and sound!

 

Ingredients

3 Eggland’s eggs

3/4 cup Borden buttermilk

3/4 cup Wesson vegetable oil

1 1/2 cups Domino white sugar

2 tsp vanilla extract

2 tsp ground cinnamon

1/4 tsp salt

2 cups Gold Medal all-purpose flour

2 tsp baking soda

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 oz.) can Del Monte crushed pineapple with juice

1 cup Sun Maid raisins

 

Instructions:

Preheat oven to 350F. Grease and flour an 8×12 inch pan.

Sift together flour, baking soda, salt and cinnamon. Set aside.

In a separate bowl, mix together the eggs, buttermilk, oil, sugar and vanilla. Give it a good stir. Add the dry ingredients and mix well.

In another bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a large wooden spoon, add carrot mixture to batter and fold in well.

Pour into prepared pan, and bake in the preheated oven for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.

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Quick tip: You can omit the raisins if you don’t like them.