3 cups sifted flour
2 cups sugar
1½ teaspoonsbaking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1½ cup choppednuts
1 teaspoon salt
1 can crushed pineapple (20 ounces)
2 cups blender-grated carrots
3 eggs, beaten
1½ cups saladoil
2 teaspoons vanilla

Grease and flour tube pan.
Mix dry ingredients.  Drainpineapple, saving syrup, use half in cake, other half in buttercream icing,which is good on this cake, or cream cheese icing if you prefer that on carrotcake.
Beat eggs, oil, vanilla and one-half of pineapple syrup. Add to dry ingredients.  Blendthree minutes.  Stir in pineapple,carrots and nuts.
Bake at 350° F. for 1¼ to 1½  hours.

(Mrs. Simmons varied this when we had it by soaking avanilla bean in some brandy and using the vanilla-flavored brandy instead of thevanilla extract called for in the above recipe.)



 (A carrot cakecontaining pineapple, coconut and nuts.)

2 cupsflour                 
2 teaspoons cinnamon*                        
2  teaspoons baking soda                
1 teaspoon salt                                         
1 ¼  cupsvegetable oil                
2 cups sugar**                            
2 teaspoons vanilla
2 cups finely shredded carrots
1 cup chopped nuts
1  8-ounce can crushed pineapple,drained
3 eggs
¾ to 1 cup shredded coconut

*Optional:     1 generous teaspoonnutmeg, freshly ground
                   1 generous teaspoon ground allspice
                   1 cup chopped dates and/or raisins

Preheat oven to 350° F.
Grease a 13-by-9-inch baking pan and set aside.
Combine flour, cinnamon, (nutmeg and allspice, if using), baking soda and salt;set aside.
In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oiland sugar until blended. 
Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended.
Add shredded carrots, chopped nuts, pineapple and coconut and mix just untilcombined.
Bake for 50 minutes or until top of cake springs back when lightly touched.
After cake has cooled, top with cream cheese frosting (recipe below) or serveplain.

Variations:  Trytwo cups brown sugar rather than the white; also, try half white flour and halfwheat; mandarin oranges.


1 3-ouncepackage cream cheese, softened
1 tablespoon  milk
¼  cupbutter, softened                      
3 cups confectioners’ sugar                                   
½ teaspoon vanilla
1 cup toasted coconut (optional)

Cream together the cream cheese and butter. 
Add confectioners’ sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired.

Variation:  Substitute1 teaspoon of lemon zest for the vanilla and ½ teaspoon of fresh lemonjuice for the milk will produce a nice lemony frosting.


2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
½  teaspoonnutmeg
Pinch ground cloves
4 large eggs
1 cup granulated sugar
¾ cup firmlypacked dark brown sugar
1 tsp. vanilla extract
1 cup vegetable oil
3 cups (about 1 pound) shredded carrots
¾  cupchopped toasted walnuts

Preheat oven to 350° F. Grease and flour two 9-inch round cake pans.
Mix flour, baking soda, cinnamon, salt, nutmeg and cloves together in bowl..Beat eggs, sugars and vanilla in large mixer bowl until smooth. With mixer at low speed, gradually add oil in steady stream. Add flour mixture and beat just until blended. Fold in carrots and nuts.  Spooninto prepared pans.
Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes.  Invertand remove pans; cool on wire racks.

Cream-Cheese Icing

1 package  (8ounces) cream cheese, softened
¼ cup butter or margarine
1 teaspoon vanilla extract
½  teaspoongrated orange peel
3 cups confectioners’ sugar 
½  cupchopped toasted walnuts, for garnish (optional)

Beat cream cheese, butter, vanilla and peel in mixer bowluntil light and smooth.  Beat inconfectioners’ sugar.
Spread one third of the icing on 1 cake layer on serving plate and top withsecond cake layer.
Frost top and sides with remaining icing.  Garnishwith nuts.  Makes 16 servings.

To try – (this is yet another recipe; one can never havetoo many carrot cake recipes?!)


2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon, if desired
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 eggs
2 cups shredded carrots
8-ounce can crushed pineapple, well drained
½  cupraisins
½ cup chopped nuts

Preheat oven to 350° F.
Grease and flour 13 x 9-inch pan.
Lightly spoon flour into measuring cup; level off.  In medium bowl, combine flour, baking soda, salt andcinnamon; set aside.
In large bowl combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Stir in flour mixture; mix well.  Stirin carrots, pineapple, raisins and ½cup nuts. 
Pour batter into greased and floured pan. 
Bake at 350° F.  for 50 to 60minutes or until cake springs back when lightly touched in center.
Cool completely.


8-ounce package  creamcheese, softened
2 ½  cupspowdered sugar
6 tablespoons  butter, softened
2 teaspoons vanilla
1 cup coconut
½ cup chopped nuts

In large bowl, combine cream cheese, powdered sugar, butterand 2 teaspoons vanilla; beat until smooth. Stir in coconut and ½ cup nuts. 

Spread over cooled cake.


Serves 16.

With the exception of the final recipe, all the above recipeshave been kitchen tested..


You can find the above recipe(s) by tapping here on the HomeCookin’ index.


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