Recipe by Food Eater
"One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious."
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1 (8 ounce) can
crushed pineapple, drained
1 (4 ounce) package
cream cheese, softened
Excellent. Drain your pineapple thoroughly. Did not have/use coconut. Thanks for sharing!
Great cake! Didn't add nuts though'
I made this recipe for my wife,kids, and mother and father in laws and it was a huge hit......I made cupcakes with little Easter bunnies and they were super cute..... Can't go wrong with this recipe...
A keeper! Made the cake exactly as written. It was moist and sweet enough that I didn't even put icing on it. No leftovers! I look forward to making this again!
I made this for my family and they loved it! I did add chocolate chips and excluded the coconut. Followed the rest to a T, came out perfect.
Keeper! Kid approved too! Make sure you drain the pineapple! I made this as directed - I did leave out the coconut and nuts - family preference - did not adjust any other amounts or ingredients. I used a 13 x 9 pan and it was done in about 45 minutes. One note - next time I would probably add a teaspoon of baking powder in addition to the baking soda to give it a bit more lift. The taste was perfect as written. Enjoy!
Awesome! Made this for the family and they loved it. Made as directed.
Have used this recipe as is for years! Despite the other person saying to drain the pineapple, if you add the coconut do NOT drain it! This recipe is great as is-works great in an angel food pan too!
* Percent Daily Values are based on a 2,000 calorie diet.
Sister Beth's Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 324
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