This was my mother-in-law’s signature baked item. Holtville, California is home to the Carrot Capital of the World. She developed this recipe, and it was requested by friends and neighbors every holiday that I can remember. As her son and I were married for 34 years, I saw a lot of these cakes go out the door. It was so popular that when she passed away, I included the recipe on the back of her memorial flyer. I have made this many times and have never been disappointed.
By Sherry Ogier
- 2 Cups Flour
- 2 Cups Sugar
- 2 Tsp Baking Soda
- 1 Tsp Cinnamon
- 2 Tsp Vanilla
- ½ Tsp Salt
- 2 Cups Grated Carrots
- 1-1/2 Cup Vegetable Oil
- 1-1/2 Cups Chopped Walnuts or Pecans
- 1 Small Can Crushed Pineapple (juice and all)
- 3 Eggs
- ½ Cup Coconut (optional)
- 2 Tablespoons Orange Zest (Grated Rind)
- Mix all dry ingredients, add carrots, oil, pineapple, vanilla coconut, orange zest, nuts, and eggs.
- Preheat oven to 350 degrees and bake in oiled and floured tube pan or Bundt pan for 1 hour or until toothpick comes out clean.
- This can also be baked in a 9×12 cake pan for 35-45 minutes.
- Cream Cheese Frosting can be used, but it is delicious just plain as well. Especially the tube pan version.
Glaze for Cake
- 4 oz cream cheese at room temp
- 2 Tablespoons butter at room temp
- 1 cup powdered sugar
- 2 Tablespoons milk
Combine all – add more sugar as need to thicken or more milk if needed to thin.