Margaret's Carrot Cake

A Shaw family standby

Yield:
1 cake
Category:
Desserts
Cuisine:
Canadian

INGREDIENTS:

  • 3 eggs
  • 1 1/4 cups white sugar
  • 1 cup oil, sunflower or grape-seed
  • 2 tsp. vanilla
  • 2 cups carrots, grated
  • 14 oz. undrained crushed pineapple
  • 1 cup unsweetened shredded coconut
  • 1 cup chopped walnuts
  • 2 1/2 cups all purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1tsp. nutmeg
  • 2 tsp. cinnamon
  • Icing
  • 4 oz (1/2 package) cream cheese
  • 1 tsp. vanilla
  • 1/4 cup soft butter
  • 1 cup icing sugar

DIRECTIONS:

  1. Beat the eggs until they are light and lemon coloured. Gradually add the sugar. Slowly add the oil. Stir in the vanilla, carrots, coconut, pineapple, and walnuts. Add the flour, baking soda, salt, nutmeg, and cinnamon.
  2. Pour the batter into a greased 13" by 9" pan and bake in a 350 degree F. oven for 45 to 60 minutes.
  3. Meanwhile, blend together the cream cheese and the butter. Beat in the icing sugar and the vanilla, and frost the cooled cake.

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