Helen Hengeveld of Blair, Nebraska would bring this cake to art class
as a special treat for her fellow classmates when I going to Dana College
(mid. 1980's). She, and her husband, (retired chemistry Professor
Frank Hengeveld), kept very active at Dana, with classes, concerts, and
bringing special treats like Carrot Cake.
Mix flour, baking power, soda, salt, cinnamon and sugar together in a large mixing bowl. In another bowl, beat eggs until fluffy, add salad oil, carrots, pineapple, coconut and nuts; then add to dry ingredients and mix. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350°F for 40 minutes or until cake tests done. Cool. Frosting
Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with remaining nuts. Store in refrigerator.
Note: These cakes
freeze nicely
unfrosted. |
2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |