Saturday, April 14, 2012

Grandma Mary's Carrot Cake

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I made these into cupcakes for Easter and they were so yummy. Really similar to the healthier version I made last spring. I did add about 3/4 cup sweetened coconut.
  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup crushed pineapple
  • 2 cups shredded carrots
  • 3 eggs
  • 1 1/2 cuts canola oil
  • 2 teaspoon vanilla
  • 1 1/4 cups nuts
Combine dry ingredients and wet ingredients in separate bowls. Fold together carefully.
Bake for 45-60 minutes at 350 degrees.

Cream Cheese Frosting
  • 8 ounces light cream cheese/Neufchatel
  • 1/4 cup butter
  • 2 or 3 teaspoons milk
  • 4 cups powdered sugar