Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 16
Yield: 9×13 inch pan
Submitted by Lake Lady
DESCRIPTION
After 30 years of searching for the perfect carrot cake, I finally settled on this recipe. I’m happy to share it.
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- 2 cups sugar
- 3 eggs
- 1 1/2 cups oil
- 2 teaspoons baking soda
- 2 teaspoons Cinnamon
- 1 teaspoon salt
- 3 cups flour
- 2 cups grated carrots
- 13 or 20 ounce can crushed pineapple (drain some juice)
- 1 cup coconut (optional)
- 1 cup walnuts or pecans (optional)
DIRECTIONS
Mix ingredients together ONLY UNTIL BLENDED. The trick to this recipe is not to overbeat. Pour into 9×13 inch pan. Bake one hour at 325 degrees F or until toothpick comes out clean.
Add your favorite cream cheese frosting.