Why yes!! Yes he does! But it’s the recipe that’s old, not the cake! I promise!!

So this recipe as you can see is in my Grandma’s handwriting and in the back of another recipe. She doesn’t tell you where to add the carrots, how the heck should I know how much is REALLy a small can of crushed pineapple, and 3.5 oz can of coconut…??? (I love you GmaG!)

In case you can’t quite read that… For the cake you will need:

• 2 cups of flour
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 & 1/2 cup canola or vegetable oil
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla
• 3 cups of finely grated carrots
• Maybe 2 cups of shredded coconut (I get the bag from the bulk aisle)
• 1/3 to 1/2 tops of a 20 oz can of crushed pineapple- juice and all (so no more than 10oz)
• 1/4 cup of chopped walnuts (I use 1/2 a cup)

I use my kitchen aid mixer and start with the oil and sugar then eggs. The mixer keeps-a-going so everything gets mixed well as you go. Add in all other ingredients except the coconut, pineapple and nuts. Let it mix a smidge and then add those last three.

Shove it in the oven at 350 degrees for an hour. I check mine at 50 minutes. When you put this in the oven be sure to take out the cream cheese and butter so they can soften if you have not already.

For the frosting GmaG says to ‘beat real much’ these 4 things:

• 1/2 cup butter- at room temperature
• 1- 3oz package of cream cheese
• 1 tsp vanilla
• 2 & 1/2 cups of powdered sugar

We let it cool while we went out to dinner Monday- my frosting was a little lumpy but alas tasted just fine even a few days later.

But now and then homemade ain’t perfect! It was not made by a bakery- it was made by JustRUNt!