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ANABEL'S CARROT CAKE
3 eggs
2 cups sugar
1-1/2 cups oil
2 cups raw, grated carrots
1 small can crushed pineapple, juice and all
1/2 cup coconut
1 cup chopped nuts (walnuts or pecans)-optional
3 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 tsp pure vanilla extract
Beat aggs, sugar, oil, carrots, pineapple, coconut and nuts in order given. Sift together flour, baking soda, cinnamon and salt and add to other ingredients, add vanilla and beat until smooth. Pour into greased, floured 13 x 9 baking pan and bake at 350 degrees for 50 to 60 minutes.
TOPPING
3/4 cup sugar
1 stick butter
2/3 cup evaporated milk (small can)
1 tsp pure vanilla extract
Boil all ingredients together except vanilla. Add vanilla. Pour over cake while still warm.
This is the BEST carrot cake I have ever had! The recipe came from a lovely lady in a sewing class I took at Van Nuys High many years ago.
3 eggs
2 cups sugar
1-1/2 cups oil
2 cups raw, grated carrots
1 small can crushed pineapple, juice and all
1/2 cup coconut
1 cup chopped nuts (walnuts or pecans)-optional
3 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 tsp pure vanilla extract
Beat aggs, sugar, oil, carrots, pineapple, coconut and nuts in order given. Sift together flour, baking soda, cinnamon and salt and add to other ingredients, add vanilla and beat until smooth. Pour into greased, floured 13 x 9 baking pan and bake at 350 degrees for 50 to 60 minutes.
TOPPING
3/4 cup sugar
1 stick butter
2/3 cup evaporated milk (small can)
1 tsp pure vanilla extract
Boil all ingredients together except vanilla. Add vanilla. Pour over cake while still warm.
This is the BEST carrot cake I have ever had! The recipe came from a lovely lady in a sewing class I took at Van Nuys High many years ago.