Carrot Cake – Adkins


3 eggs
2 cups sugar
1 1/4 cup oil
2 cups grated carrots
1 cup crushed pineapple, with juice in heavy syrup
1 cup coconut
1 cup chopped nuts
2 cups flour
2 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon


2/3 cup Crisco
2 egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract
1 box confectioners’ sugar


Cream 3 eggs, 2 cups of sugar, and 1 1/4 cup oil. Add 2 cups grated carrots, 1 cup crush pineapple with juice in a heavy syrup, 1 cup coconut, and 1 cup chopped nuts. Mix in 2 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon cinnamon. 

Bake at 350-degrees for 45-50 minutes in an ungreased pan. 


Cream 2/3 cup Crisco well, about five minutes, add 2 egg whites and cream with Crisco another five minutes. Add 1 teaspoon vanilla extract and 1 teaspoon almond extract. Then mix in one box of confectioners’ sugar. 

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