Carrot Cake

Richmond, Indiana - This is an old recipe that I came across the other day while cleaning out my recipe box. It sure brought back some good memories. I can remember sitting at my Great Aunt Virgie’s table and eating a piece of this delicious cake and writing down the recipe.

The card is so faded and old it was hard to read it, but I just had to have another piece of this wonderful cake. I am sure my brother and Cousin Rick can remember this cake also. I asked my sister about it and she remembered that Aunt Virgie would bake this in the spring around Easter and remembered that Aunt Virgie told her that the cake is better if you bake and icing it a few days ahead of time. After Ruth told me that I remember being told that the cake will be moister after a few days and Aunt Virgie said the secret was the coconut. This one is so easy to make and well worth your time. Enjoy!

Carrot Cake

1 cup Angle Flake Coconut

2 cups sugar

1 ½ cups cooking oil

4 eggs, unbeaten

2 cups self rising flour

1 tsp. Vanilla {pure}

½ teaspoon black walnut flavoring

1 cup finely chopped walnuts

3 cups shredded carrots

Mix sugar and oil, add eggs one at a time, beating well after each addition. Stir  flour and cinnamon together. Add to egg mixture. Add flavorings, nuts carrots, and coconut. Beat well. Bake in a well greased and floured tube pan in preheated oven at 350* for 1 hour or until done.

Icing

½ box confectioner sugar

1/8 cup butter

4 oz Cream cheese

¾ cup finely chopped walnuts

¾ teaspoon pure vanilla

Combine Cream butter, sugar and cream cheese together. Add vanilla and nuts and beat well. Apply Icing after cake cools.