Baking · Newfoundland

Carrot Cake

Two cups of grated carrot and a tin of crushed pineapple, cream cheese and coconut frosting.

A photo of carrot cake
Photo: feserc, CC BY 2.0
Total
1 hr 45 min
Prep
25 min
Cook
1 hr 15 min
Serves
12
Oven
350°F / 175°C
Ingredients
  • 2 cups flour
  • 1 ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp allspice
  • 2 tsp cinnamon
  • pinch salt
  • 1 ½ cups sugar
  • 1 cup vegetable oil
  • 4 eggs (beaten)
  • 1 tin crushed pineapple (14 oz, drained)
  • 2 cups carrot (grated)
  • 1 cup nuts or raisins
Frosting
  • 4 oz cream cheese
  • 1 cup icing sugar
  • 2 tbsp butter
  • ¼ cup coconut
  • 1 tsp vanilla
Method
  1. Grate the carrots. Drain the pineapple.
  2. Sift the flour, soda, baking powder, salt, allspice and cinnamon.
  3. Add the sugar and oil to the dry ingredients and mix until creamy.
  4. Add the eggs and mix until combined.
  5. Add the carrots, pineapple and nuts or raisins.
  6. Bake in a greased pan at 350 for 1 to 1 1/2 hours.
  7. Beat the frosting ingredients together and ice the cake. Put walnuts on top.

Notes

She first wrote Chicken Carrot Cake and struck out Chicken.

The bottom right of her page is torn and folded across the method. The pan size is lost. A 9 by 13 takes the shorter time, a tube pan the longer.

Source: Nan's recipe book

cakecarrotpineapplecream cheesenan's book

wolfeats.ca/recipes/carrot-cake/