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Grandma Barton’s Carrot Cake recipe

visitor recipe“This is the best carrot cake yet!”- Recipe courtesy of Carolyn Seaman of Hanford, California.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Grandma Barton’sCarrot Cake

3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon1/2 teaspoon salt
3 large eggs1 1/2 cups vegetable oil2 cups grated carrots1 (8-ounce) can crushed pineapple in juice,undrained
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups sweetened shredded coconut

  • Preheat oven to 350°F (175°C).Grease and flour a 10 to 12-inch tube pan; set aside.
  • In a large bowl whisk together the flour,sugar, baking soda, cinnamon and salt; set aside.
  • In another bowl whisk the eggs well; stirin the oil, carrots, pineapple and vanilla, mixing well. Pourcarrot mixture into the flour mixture and stir to mix well. Foldin the walnuts and coconut.
  • Bake for 1 hour or until tested done whena wooden pick inserted in center comes out clean. Cool 10 to15 minutes on wire rack. Remove cakeand cool completely before icing with your favorite cream cheesefrosting.

    Makes 12 servings.

    Cook’s Note: This cake freezes very well.Frost cake after it thaws out completely.


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