In memoriam: Carrot Cake

What do you do with 6 lbs. of free carrots?
Make carrot cake, of course!
Carrot cake is one of my husband's favorites and our "family" carrot cake recipe is one he aquired from a the mother-in-law of a good friend back when he was young and carefree. Though she passed away in the mid-'70s, she'll always be remembered in my family for her fabulous carrot cake.

Esther Weitz's Carrot Cake

2 cups sugar or 1 cup honey

2 cups unbleached white flour (can substitute 1 cup whole wheat)

2 t cinnamon

2 t baking soda

2 t salt

7 oz. coconut

1 cup walnuts or pecans, chopped

2 cups carrots, grated

1 cup safflower oil (can substitute 1/2 applesauce for half the oil)

3 eggs

7 oz can unsweetened pineapple w/juice (can use fresh pineapple or substitute grated fresh apple)

2 t vanilla

Mix together and bake in greased 9 x 13 pan at 350 degrees for 35-45 minutes.

Frosting:

8 0z cream cheese

1 stick butter

honey or powdered sugar to taste

1 t vanilla

Add cream to desired consistency.

Frost cake when cool

This cake rarely lasts longer than one dessert and breakfast the next morning for my family!
Thank you, Esther.