Olympic Carrot Cake recipe

Olympic Carrot Cake recipe

I cannot get enough of watching the Olympics.  I often dream of what I might have in me that could bring honor to God, my family, my efforts, and my country.  Sadly, I have an allergy to tight fitting clothing, so I am going to have to settle for bringing home the Gold in the area of carrot cake.

I have won church throwdowns and various baking contests with this recipe – now it is yours to enjoy!

Enjoy! Amberly

Olympic Carrot Cake

1 ½ c. Salad oil                                                 

1 tsp. salt

3 eggs

2 cups White Sugar

1 can crushed pineapple, drained  (I use the larger can)

2 tsp. Cinnamon

2 tsp. Vanilla

1   7 oz. bag shredded coconut

2 cup Flour

2 cup Shredded carrots                                    

2 tsp. Baking soda                                            

1 cup chopped walnuts

In large bowl combine oil and eggs.  Fold in the pineapple and the vanilla.  Stir in the flour and the remaining ingredients.  Pour into a greased 9 x 13.  Bake at 350* for 45 minutes.  Cool and frost.

Frosting:

2 ½ c. Powdered sugar

4 oz. Cream cheese

¼ t. Lemon Juice

1 T. Evaporated Milk

¼ c. Butter

½ t. Vanilla

pinch of salt

Cream the cheese and butter and milk and vanilla.  Add sugar and beat until smooth.

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