(Marion Simmons)

3 cups sifted flour
2 cups sugar
1 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1 cup chopped nuts
1 teaspoon salt
1 can crushed pineapple (20 ounces)
2 cups blender-grated carrots
3 eggs, beaten
1 cups salad oil
2 teaspoons vanilla

Grease and flour tube pan.
Mix dry ingredients.  Drain pineapple, saving syrup, use half in cake, other half in buttercream icing, which is good on this cake, or cream cheese icing if you prefer that on carrot cake.
Beat eggs, oil, vanilla and one-half of pineapple syrup.  Add to dry ingredients.  Blend three minutes.  Stir in pineapple, carrots and nuts.
Bake at 350 F. for 1  to 1  hours.

(Mrs. Simmons varied this when we had it by soaking a vanilla bean in some brandy and using the vanilla-flavored brandy instead of the vanilla extract called for in the above recipe.)



 (A carrot cake containing pineapple, coconut and nuts.)

2 cups flour                 
2 teaspoons cinnamon*                         
2  teaspoons baking soda                
1 teaspoon salt                                          
1  cups vegetable oil                 
2 cups sugar**                             
2 teaspoons vanilla
2 cups finely shredded carrots
1 cup chopped nuts
1  8-ounce can crushed pineapple, drained
3 eggs
  to 1 cup shredded coconut

*Optional:     1 generous teaspoon nutmeg, freshly ground
                    1 generous teaspoon ground allspice
                    1 cup chopped dates and/or raisins

Preheat oven to 350 F.
Grease a 13-by-9-inch baking pan and set aside.
Combine flour, cinnamon, (nutmeg and allspice, if using), baking soda and salt; set aside.
In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended. 
Add eggs, one at a time, mixing well after each addition, and vanilla.  Gradually add dry ingredients, stirring until well blended.
Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined.
Bake for 50 minutes or until top of cake springs back when lightly touched.
After cake has cooled, top with cream cheese frosting (recipe below) or serve plain.

Variations:  Try two cups brown sugar rather than the white; also, try half white flour and half wheat; mandarin oranges.


1 3-ounce package cream cheese, softened
1 tablespoon  milk
 cup butter, softened                       
3 cups confectioners' sugar                                    
  teaspoon vanilla
1 cup toasted coconut (optional)

Cream together the cream cheese and butter. 
Add confectioners' sugar, milk, vanilla and most of the toasted coconut.  Let cake cool completely and spread frosting on top.  Decorate top with toasted coconut, if desired.

Variation:  Substitute 1 teaspoon of lemon zest for the vanilla and  teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting.


2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
 teaspoon nutmeg
Pinch ground cloves
4 large eggs
1 cup granulated sugar
cup firmly packed dark brown sugar
1 tsp. vanilla extract
1 cup vegetable oil
3 cups (about 1 pound) shredded carrots
 cup chopped toasted walnuts

Preheat oven to 350 F.  Grease and flour two 9-inch round cake pans.
Mix flour, baking soda, cinnamon, salt, nutmeg and cloves together in bowl.. Beat eggs, sugars and vanilla in large mixer bowl until smooth.  With mixer at low speed, gradually add oil in steady stream.  Add flour mixture and beat just until blended.  Fold in carrots and nuts.  Spoon into prepared pans.
Bake 40 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes.  Invert and remove pans; cool on wire racks.

Cream-Cheese Icing

1 package  (8 ounces) cream cheese, softened
cup butter or margarine
1 teaspoon vanilla extract
 teaspoon grated orange peel
3 cups confectioners' sugar 
 cup chopped toasted walnuts, for garnish (optional)

Beat cream cheese, butter, vanilla and peel in mixer bowl until light and smooth.  Beat in confectioners' sugar.
Spread one third of the icing on 1 cake layer on serving plate and top with second cake layer.
Frost top and sides with remaining icing.  Garnish with nuts.  Makes 16 servings.

To try – (this is yet another recipe; one can never have too many carrot cake recipes?!)


2  cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon, if desired
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 eggs
2 cups shredded carrots
8-ounce can crushed pineapple, well drained
 cup raisins
  cup chopped nuts

Preheat oven to 350 F.
Grease and flour 13 x 9-inch pan.
Lightly spoon flour into measuring cup; level off.  In medium bowl, combine flour, baking soda, salt and cinnamon; set aside.
In large bowl combine sugar, oil, 2 teaspoons vanilla and eggs; beat well.  Stir in flour mixture; mix well.  Stir in carrots, pineapple, raisins and cup nuts. 
Pour batter into greased and floured pan. 
Bake at 350 F.  for 50 to 60 minutes or until cake springs back when lightly touched in center.
Cool completely.


8-ounce package  cream cheese, softened
2  cups powdered sugar
6 tablespoons  butter, softened
2 teaspoons vanilla
1 cup coconut
  cup chopped nuts

In large bowl, combine cream cheese, powdered sugar, butter and 2 teaspoons vanilla; beat until smooth.  Stir in coconut and cup nuts. 

Spread over cooled cake.

  Serves 16.

With the exception of the final recipe, all the above recipes have been kitchen tested..


You can find the above recipe(s) by tapping here on the Home Cookin' index.


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