Stop by Daisy Farm Kitchen anytime! Amazing coconut cream cheese icing is a signature of my grandma’s traditional carrot cake, which I recreated. What better way to celebrate the end of autumn than with a slice of tasty carrot cake?
I still can’t believe that November is almost over. The last twelve months have flown by, in my opinion. My favorite part of the holiday season is getting out my tried-and-true recipes!

In case you haven’t been following along, we are now attempting to bake our way through Grandma Anna Vee’s collection of acclaimed recipes. She was a multiple-time county fair winner. Her foods were a hit with everyone!
With so many options, we want to establish a repository for all of the recipes so they may be preserved for future generations.
What is needed
mixed flour, 2 cups
sugar, granulated 2 cups
Two teaspoons of baking soda.
ground cinnamon, 2 teaspoons
1 cup of oil from plants
four big eggs
Half a teaspoon of vanilla
**Two 6-ounce jars** Baby carrots for meals
walnuts, chopped, one cup
1 cup of fluffy, sugar-coated coconut
twenty-ounce can 4 ounces of melted cream cheese crushed pineapple, packed in its own juice and then drained
3 tablespoons of melted butter
Sifted powdered sugar, 1 1/2 cups
2 teaspoons of real lemon juice
Half a teaspoon of vanilla extract
*Toasted coconut, 2 cups
WHAT TO DO BELOW
Turn the oven on to 350 degrees. Press some cooking spray onto a baking dish that measures 9 by 13 inches. Press parchment paper into the pan’s base. Linen with grease. In a big basin, combine the flour, sugar, baking soda, and cinnamon. Gather the eggs, oil, and vanilla extract. Mix everything together using an electric mixer or a wooden spoon. Combine all of the ingredients by stirring them together. Transfer to the waiting pan.