Nina’s Carrot Cake

Close up photo of Nina's Carrot Cake

This is no Spice Cake!

INGREDIENTS FOR CARROT CAKE

2 cups sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoons salt
1 1/2 cups Wesson oil
3 cups grated carrots
4 eggs
1 cup angel flake coconut (This is optional. Instead you can substitute more pecans.)
1 can crushed and drained pineapple
1 cup chopped pecans

INGREDIENTS FOR CREAM CHEESE FROSTING

8 ounces cream cheese
1 stick butter
1 box powder sugar
1 teaspoon vanilla
1 cup chopped pecans

A pan of Nina's Carrot Cake.

INGREDIENTS FOR CARROT CAKE

Combine the first five ingredients and mix well. Add eggs and oil and then mix well. Add carrots, coconut, pineapple and pecans. Grease and flour the pan, add the carrot batter and bake at 350 degrees for 25-30 minutes. You’ll know it’s done when the until middle springs back and with no imprint.

INGREDIENTS FOR CREAM CHEESE FROSTING

Combine room temperature cream cheese and butter. Mix together. Add powdered sugar and mix together well. Add vanilla. Spread the frosting evenly over the carrot cake. I like to add the chopped pecans on top, but that’s up to you! Slice and serve for dessert or even a late night snack!

A delicious plate of Nina's Carrot Cake.