I first tried this recipe in November of 1985 after seeing it in a magazine.  It was supposed to be the recipe of Mary Frann who was the wife on the Bob Newhart show about the country inn in Vermont.  Our family had never tried carrot cake before and we became absolutely addicted to it – this cake and any other carrot cake we could find in restaurants or bakeries.  Then, we got into other things and I haven’t made the cake for a long time, although my youngest daughter did enter it in the Hamilton County (Cincinnati) Fair two years ago.


My two daughters were here for dinner today and they agreed it’s as good as they remembered.



  • 1-1/2 cups vegetable oil (I use Canola)
  • 2 cups granulated sugar
  • 3 eggs
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 cups all-purpose flour
  • 2 tsp. vanilla
  • 2 cups grated carrots
  • 1 cup chopped walnuts
  • 1/2 cup drained, crushed pineapple

Grease and flour one 13×9 pan.  I like to use two small antique tube pans (8″ dia. x 2-3/4″ high) and divide the batter between them.

Preheat oven to 350 degrees F.

In a large mixer bowl, combine oil, sugar and eggs – beat well.

In a medium bowl, sift together the cinnamon, soda, salt and flour.  Add to large mixer bowl and beat well.  Add vanilla, carrots, nuts and pineapple, beating slowly with mixer or by hand to blend.

Pour into prepared pans and bake @ 350 – approximately 50 minutes for the 13×9 pan and 30-40 minutes for the smaller pans.

Let cool on rack and frost with cream cheese frosting:

  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • One pound confectioner’s sugar
  • 1 tsp. vanilla

This is an easy cake to make and really good.