Wednesday, April 20, 2011

St. John's Nursery School Carrot Cake

We first had this cake when our oldest Alyson went to Nursery School.  They have a Mother's Day celebration that always included this cake.  It was a big hit and became a recipe used many times over the years, but never more appropriate than Easter.  I'm sure this recipe has more history but that is as far back as we know it.

Nursery School Carrot Cake

1 1/2 c canola oil  (you can cut back on this by using the measured juice from the pineapple  
                                or substituting apple sauce for a portion of it)
1 1/2 c sugar
3 eggs
2 c flour
1 1/2 tsp cinnamon
2 tsp baking soda
2 tsp vanilla
1 tsp salt
7 oz. coconut
2 c shredded carrots
1 c chopped walnuts
1 16oz can crushed pineapple, drained (or see note above)

Combine all ingredients in a bowl, mix by hand with a wooden spoon.
 Bake in prepared 9 x 13 baking dish for 1 hour at 350 degrees.

I used layer pans this time and cut back on the cooking time.


16 oz pkg of confectioner sugar
8 oz pkg of cream cheese
4 T butter softened
1 tsp vanilla

cream together and spread on cake

Can be made ahead and frozen complete or freeze layers and frost when ready--wrap tightly if freezing.

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