Gina Darnell


This recipe makes a moist rich cake that is perfect with cream cheese frosting. Sunflower oil and carrots make for a nourishing cake that keeps well, if it isn’t all gone right away!


Preheat oven to 350 degrees. In a large mixer bowl, thoroughly combine:

            1 ½ cups Sunflower Oil

            2 cups Sugar

            3 Eggs

            2 tsp. Vanilla


In another bowl, combine and stir:

            2 cups Flour

            2 tsp. Cinnamon

            2 tsp. Baking Soda

            1 tsp. Salt

Add the dry ingredients to the first mixture and mix well.


At low speed, slowly blend in:

            2 cups shredded Carrots

            1 can (13 ½ oz.) drained Crushed Pineapple (Or part of 20 oz. can, size now sold.)

            1 cup chopped Pecans or Walnuts

            Optional: 1 (7 oz.) pkg. Flaked Coconut (I usually don’t use it.)


Pour into two greased and floured 9” cake or spring-form pans. Bake 350 degrees, 50 to 60 minutes or until center of cake is firm and springs back lightly to the touch. Allow cake to cool 5 minutes, and then gently turn out onto cooling racks. When cool, frost with cream cheese frosting. Extra chopped nuts make an attractive garnish to the side or top of the cake.




1  large bar Cream Cheese, softened (8 oz.)

1  stick Unsalted Butter (½  cup)

1  box Confectioner’s Sugar (3 ½ to 4 cups)

2 tsp. Vanilla

Combine and beat cream cheese and butter together until well mixed. Add vanilla. Slowly add sugar and beat until light and fluffy.


If you need extra for decorating, make 1 ½ recipes.



Originally recipe is from a bottle of Sunlite Sunflower Oil. (I suppose you can use any vegetable oil, but using Sunflower Oil makes for better flavor. If you can’t find it in the  store’s  oil section, look in the organics section.)