Amish Carrot Cake II
  • Cooking Time: 50 minutes
  • Servings: 15 servings
  • Preparation Time: about 20 minutes
  • 3 eggs
  • 2 cups flour, sifted
  • 2 cups sugar
  • 1 1/4 cups vegetable oil
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 2 tsp. vanilla
  • 1 cup coconut, shredded
  • 1 cup walnuts, chopped
  • 1 cup crushed pineapple, drained
  • 2 cups raw carrots, shredded
  1. Preheat oven to 350 F.
  2. Beat eggs well; add the next seven ingredients and beat well until smooth.
  3. Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon; pour into a greased 9 X 13-inch pan and bake in preheated oven for 50 minutes.
  4. When cake is still slightly warm, frost with cream cheese frosting (homemade or store-bought; I used store-bought to save time).
I got this recipe for Amish Carrot Cake from the book 'Delicious Amish Recipes', by Phyllis Pellman Good. I call 'Amish Carrot Cake II' because it is a somewhat different recipe from the one I posted last time. I make it in honor of my Dad Russell F., on what would have been his 63rd Birthday today. He loved Carrot Cake!