This carrot cake recipe was featured in a church cookbook from the Pickering (MO) United Methodist Church back in the ‘60’s. My aunt, Lucile Gray, was the contributor. In honor of Aunt Lucile’s 93rd birthday, I’m sharing her carrot cake recipe with you here. Over the years, I have tweaked it a bit, but the basics are still the same. It’s moist and super delicious.
2 cups Sugar
2 cups Flour
1 1/2 cups Wesson oil
3 small jars Baby food carrots
1 can Crushed pineapple, drained
1 cup Golden raisins
1 cup Walnuts
1 tsp Salt
2 tsp Baking soda
2 tsp Cinnamon
1 tsp Vanilla
Carrot Cake Frosting1 package (8 ounces) Cream cheese
1 tsp Vanilla
1 box (16 ounces) Powdered sugar
2 Tablespoons Butter
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9 x 13 inch cake pan
Cream together the sugar, eggs, flour and oil. Add carrots and mix well. Add all other ingredients and mix well. Bake Lucile's carrot cake in a greased 9 x 13” cake pan, at 350 degrees for 60 minutes.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!