Carrot Cake

Have you ever had one of those dishes that you thought was just sooo good, that it had to be super complicated to make? My Grandma Arleen's carrot cake is just that good. I've never made it, because I knew that it must be so complicated, and way beyond my skills. This is seriously the best carrot cake I've ever had, and when I was married, hubby agreed.

Then, the other day at work, my coworker said that she had never had carrot cake! I couldn't believe my ears! It was time to buckle down and make this cake.

I opened the cookbook... found the recipe... took a deep breath...and What?!??! Is it really that easy? Why haven't I made this sooner? Turns out that this work of art is as simple as making brownies! Who would've thought?

Grandma Arleen's Carrot Cake

2 cup sugar

2 cup flour

1 1/2 cup oil (can substitute applesauce for the oil)

3 eggs

1 cup shredded coconut

2 cups walnuts, chopped

8 oz can crushed pineapple, drained

2 cup raw carrots, grated

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

2 tsp vanilla

Okay, here's the hard part. Are you ready?

Mix all of the ingredients in a large bowl for 3 minutes.

That's it!

Pour into 2 round cake pans, or 1 9x13 pan.

Bake 20 minutes at 350,

then 40 minutes at 300.

After cake cools, frost with Cream Cheese Frosting and coconut:

Cream Cheese Frosting

8 oz package cream cheese, softened

1/4 lb butter, softened

1 tsp vanilla

4 cup powdered sugar

Beat together and spread on cake.

Top with shredded coconut, and more walnuts if desired!

Note: Light cream cheese or non-fat ricotta cheese (whipped) works well and saves calories!