Grandma’s Carrot Cake

Original Recipe from:  Lucy Griffin-Bowers

Grandma was very good with baked goods.  They spoke to her sense of order.  When making cakes it is important to follow the directions exactly, only omitting nuts if you prefer.  Proper measurements are vital to the outcome of your recipe.  That’s what my grandmother taught me, and she was right!  Enjoy!

Ingredients

1-1/2 cups Cooking Oil (Vegetable, Corn or Canola)

2 cups Sugar

3 Eggs

2-1/4 cups Flour

2 teaspoons Cinnamon

2 teaspoons Baking Soda

2 teaspoons Vanilla

1 teaspoon Salt

2 cups flaked Coconut

2 cups shredded Carrots

1 cup chopped Nuts (Optional) Note:  Grandma always used Walnuts

8 ounce can crushed Pineapple, drained

Directions

Preheat oven to 350 degrees

Grandma’s recipe says:  Combine in order given with mixing spoon. 

Today’s instructions would be:  Combine ingredients in order listed.  Mix thoroughly with mixer on low speed or by hand with a wooden spoon or spatula. 

Pour into greased and floured baking pan(s).  Bake one hour (or until toothpick clean).