Barb’s Carrot Cake

Barbara Lockert – Edmonton Bosch Kitchen Centre

Ingredients

    Cake

  • 1 1/2 cups Oil
  • 3 Eggs
  • 1 1/2 cups Sugar
  • 2 cups Whole wheat flour
  • 2 tsp Baking soda
  • 1/2 tsp Sea salt
  • 2 1/2 tsp Cinnamon
  • Dash nutmeg
  • 2 cups Carrots (grated)
  • 1 cup Walnuts (chopped)
  • 1 can (14 oz) Drained, crushed pineapple*

    Cream Cheese Frosting

  • 2 (8 oz) pkgs Cream cheese
  • 1 cup Powdered sugar
  • 1 tsp Vanilla
  • 3/4 cup Shredded coconut

Recipe Instructions

Preheat oven to 350°. In bowl beat oil, eggs and sugar. Add remaining ingredients. Jog “M” (momentary) switch until mixed. Pour into greased and floured 10″ tube pan, bundt pan, or a 10″ springform pan. Bake 60 minutes. Test cake before removing cake. Cool completely on a cooling rack. Ice with cream cheese frosting.

*Oil may be replaced with 3/4 cup oil and 3/4 cup applesauce.

*Drained pineapple juice may be reserved for icing or as part of the oil measurement.

Cream Cheese Frosting: Using cookie paddles, beat until smooth. Frost and top with coconut.