by Mrs. A. Verret

Created on: November 18, 2009   Last Updated: December 12, 2011

My grandmother's carrot cake was always my favorite. It was always so moist and delicious. I am so excited to be able to share this old family recipe. I hope that your family will enjoy it as much as mine does.

You will need either 3 eight inch or 3 nine inch round baking pans.

Ingredients needed for cake:

1 1/2 cups - vegetable oil
2 cups - sugar
4 eggs
2 cups - flour*

2 tsp. - baking powder
2 tsp. - cinnamon
1/2 tsp - salt
3 cups - grated carrots

* you may use all purpose, self rising, or cake flour. If using all purpose or self rising follow directions accordingly. If using cake flour, check on box for the correct measurement.

Ingredients needed for cream cheese icing:

8 oz package - cream cheese
1 box - confectioners sugar
3 tbsp. - milk
1 cup - coconut
1 stick - butter (1/2 cup)
1 cup - chopped pecans

First, pre-heat your oven to 350 degrees. Next grease your baking pans. I suggest using butter or oil and flour or Baker's Joy for best results. Next set aside butter and cream cheese to soften.

In a large bowl cream together vegetable oil and sugar with mixer. Next add eggs one at a time, make sure to blend well before adding the next.

Mix together all of the dry ingredients in a separate bowl. Slowly add the dry mixture to the wet mixture. Blend well. Add the carrots last. Pour batter into pans.

Bake at 350 degrees for 25 minutes or until toothpick inserted into center comes out clean.

Meanwhile make your cream cheese icing. Mix together softened butter and cream cheese with mixer. Make sure to cream well. Add milk then slowly add confectioners sugar. Beat until creamy. Last, add the pecans and coconut.

Note: you may omit the pecans and/or the coconut.

Once the cakes are baked. Let them cool before icing. Then, alternate cake with icing. Place your first cake down then icing the top, repeat the process until you're finished. I always ice the side last.

INDULGE AND BULGE!

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