Years ago....perhaps 18 or so.....I found this recipe for carrot cake.
The gentleman I got it from said his wife married him for this very recipe.
It's powerful stuff, folks.
Through the years I've made it many times- much to the delight of family members.
For my sister's birthday
For my husband's birthday
And just about any other time I can justify making such a rich dessert.
'Cause it's rather addictive!
Let's get started.
You'll need the following items in the following amounts:
(frosting ingredients and directions further below)
2 cups sugar, 1 1/4 cups oil, 3 eggs,
2 tsp. vanilla, 2 1/4 cups flour, 2 tsp. cinnamon,
1/4 tsp nutmeg, 1/4 tsp. allspice,
2 tsp. baking soda, 1 tsp. salt,
1 cup finely shredded carrots,
1 cup carrot baby food,
2 cups flaked coconut
8oz. crushed pineapple w/ juice
1 cup raisins and 1 cup chopped pecans
(both are optional and I can never add them as my family prefers it without)
Now here are the simple directions:
Add ingredients together in order and mix well.
Pour into 3 greased 8" round pans.
Bake at 350 for 50-60 minutes.
(They should be nice and brown when done)
12 oz. softened cream cheese
1 tsp. vanilla- I usually add a bit more
1/4 cup milk- I prefer whole or evaporated
3-4 cups powdered sugar
Beat together and frost on completely cooled cake.