A Keeper

I LOVE a recipe that has been passed down through generations...and is good. This recipe came from The Farmer's Aunt Ruthie who recently passed away. Although I did not know her very well, every story I hear about her is fun and full of laughter. This cake is wonderful!!

Aunt Ruthies' Carrot Cake

3 eggs

1 1/2 c. oil

2 c. sugar

1 small can of crushed pineapple

3 c. flour

2 t. baking soda

1 t. salt

2 t. cinnamon

1 c. coconut

3 c. grated carrots

1 t. vanilla

1 c. chopped pecans

Beat together eggs, oil, and sugar. Add pineapple and mix. Stir in carrots, vanilla, coconut and nuts. Mix well. I like to add 2 T. ground flax seed (I try to sneak it in anywhere I can). Pour into 2 9 inch cake pans that have been oiled and floured. Bake at 350 degrees for 40-60 minutes. When cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 8oz. pkg. of cream cheese

1/2 cube butter, softened

2 t. vanilla

1 box of powdered sugar.

Beat all together until smooth and creamy.