• 2 cups flour, sifted
  • 2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 2 cups sugar
  • 1 1/2 cups canola oil
  • 4 eggs
  • 2 cups finely grated Grimmway Farms Carrots
  • 1 (8-oz.) can crushed pineapple, drained
  • 1/2 cup chopped nuts (optional)
  • 1 (3.5-oz.) can flaked coconut
  • 1 (12 oz.) can cream cheese frosting OR
  • ½ cup unsalted butter
  • 1 tsp vanilla
  • 1 (8 oz) package cream cheese
  • 1 pound powdered sugar


Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs. Mix well.

Add carrots, pineapple, nuts, and coconut. Blend thoroughly.

Pour into three 9-inch round cake pans that have been greased and floured. (To grease and flour pan, put a little oil or butter on a paper towel and rub on inside of pans. Add approximately a tablespoon of flour to pan. Tilt pan so that flour sticks to oil or butter. Turn pan over to get rid of excess flour.)

Bake in preheated 350 degree oven for 25 to 30 minutes. Be careful not to overcook. Cake should be very moist.

Remove from oven, cool a few minutes in pans. Turn pans over and cool cakes on a wire rack. Fill layers and frost top and sides with cream cheese frosting.

Cream Cheese Frosting: Grandma’s Way vs. the Convenient Way

Grandma’s Way: ½ cup unsalted butter, 1 tsp vanilla, 1 (8 oz) package of cream cheese, 1 pound powdered sugar
Combine unsalted butter, cream cheese and vanilla. Beat until creamy. While beating, add powdered sugar gradually. If mixture is too thick to spread, add small amount of milk.

Convenient Way:1 (12 oz) can cream cheese frosting

Nutrition Information: 638 calories; 37 g total fat; 6 g saturated fat; 2 g trans fat; 18 g monounsaturated fat; 8 g polyunsaturated fat; 62 mg cholesterol; 579 mg sodium; 75 g carbohydrate; 2 g fiber; 5 g protein

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