Janis Ebner Piland’s
Famous Favorite Carrot Cake
This cake is made by my mother in law, Janis, & I get to enjoy it at least once a year, when I request it for my birthday. It is my (needless to say) favorite cake, ever, ever. So while visiting them this weekend, I had to note just how she makes it. Here goes!!
2 c. Flour
2 tsp. Baking soda
1/2 tsp. Salt
2 tsp. Cinnamon
3/4 c. Oil
3/4 c. Buttermilk (or for a richer texture, Sour Cream)
2 c. Shredded Carrot
1 1/3 c. (3 1/2 oz.) Coconut
2 c. Sugar
1 (8 oz.) c. Crushed Pineapple, drained
1 c. Chopped Walnuts
Mix flour, b. soda, cinn., & salt. Set aside. Whisk oil, buttermilk, & eggs well. Add in sugar, shredded carrots, pineapple, coconut & walnuts; add to flour mix. Mix well.
Pur batter into sprayed or greased/floured 9×13. Bake for 40-45 min. @ 350.
Cream Cheese Frosting (Carrot Cake is NOTHIN’ without this frosting) ~ 1 stick of butter, 1 8-oz. pkg of c.chs., 2 tsp. vanilla, & 2 c. powdered sugar. Beat & spread atop of chilled cake. Chill cake in fridge for an hour (or not, if you can’t wait!).