This is a classic carrot cake recipe from my very dear friend Tracy. My family and I have been making this for literally decades, and I think it’s the best one ever. It always works, and it’s always loved by everyone.
It’s easy to make too. The dry flour mixture goes in the bowl, and then the sugar, oil and eggs are mixed in to make a smooth, thick batter. At this point it doesn’t look like a cake batter, but do not worry! Once the carrots, pineapple, walnuts and coconut are mixed in the batter loosens up.
Nowadays it seems to be very difficult to get tinned crushed pineapple, so I use pineapple chunks and then chop them after they’re drained.
I’ve always made this in a 13” x 9” tin but my sister makes it in 2 x 8” round tins and sandwiches them with the cream cheese frosting.
It’s so full of carrots, pineapple and walnuts that you can kid yourself it is healthy. Of course it’s also full of sugar… but hey – it’s a special occasion.