Carol Ann’s Carrot Cake with Pineapple

From Grandma’s Favorites envelope, a carrot cake recipe that my mom loved so much, it was named just for her. I have to confess that I did not like this cake when I was a kid–I was not a pineapple lover until at least my 30s.

Carol Ann’s Carrot Cake with Pineapple

1 1/2 C Wesson Oil
2 C sugar
3 eggs
2 C grated carrots
1 C crushed pineapple
2 1/2 C flour
1 C chopped nuts
1 t baking soda
1/2 t salt
1 t cinnamon
1 t vanilla

Cream oil, sugar & eggs. add pineapple drained and carrots. Mix well, sift flour, soda, salt and cinnamon together & add vanilla, beat well. Add flour to make a cake like batter. Coconut can be added. Raisins can be added. Cook at 350° for 50-55 min.


1 box iceing sugar
1 stick margarine
1 3 oz. Phil. cream cheese
1 t vanilla

Enough milk or cream to make right consistency to spread.

Hah, the coconut and raisins are surprise ingredients–I remember this cake being very moist and having a lot of ‘stuff’ in it, which is why as a finicky kid, I didn’t like it too much. But now, this sounds pretty good! I don’t know what ‘iceing (sp) sugar’ is though, maybe confectioner’s sugar?

3 Replies to “Carol Ann’s Carrot Cake with Pineapple”

  1. It occurred to me yesterday that icing is generally made with powdered sugar…and in looking up the term ‘icing sugar’, turns out that ‘icing sugar’, ‘confectioner’s sugar’ and ‘powdered sugar’ are all essentially the same thing. Ice away!

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