Chelan

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

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3/4 c. Oil

3 Eggs

3/4 c. Buttermilk (or for a richer texture, Sour Cream)

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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

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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!).