While you certainly don’t need a special occasion or holiday to indulge in dessert, February hosts National Carrot Cake Day and we’re celebrating all month long.
Family recipes that have been passed down from generation to generation often hold a sweet spot in people’s hearts. The recipe for our Cheebee Carrot Cake was passed down from my mother, Lucille. This isn’t your average carrot cake… Our Cheebee Carrot Cake is made with lots of love, history, coconut, and a dash of cinnamon. We divulged the name for the recipe from Lucille’s nickname, Cheebee. The word “cibi” in Italian (pronounced cheebee) translates to “food” – a perfect nickname for someone as talented as her in the kitchen. Cheebee takes the cake for the most delicious version of this widely cherished dessert. At Sweet Cheeks, we’re keen on sharing, so enjoy this family recipe from my kitchen to yours.
- 10 – Eggs
- 1 lb 4 oz – All-purpose flour
- 5 oz – Whole wheat flour
- 1 ½ oz – Wheat germ
- 1 oz – Flaxseed
- 2 lb 2 oz – Sugar
- ¾ oz – Baking soda
- ¼ oz – Cinnamon
- 4 oz – Sweetened coconut (shredded)
- 2 ½ cups – Vegetable/Canola oil
- 1 ¼ cups – Pineapple juice
- 12 oz – Carrots (shredded)
- 4 oz – Raisins
- Preheat oven to 325ºF.
- Mix all ingredients and pour into a greased, parchment lined backing pan.
- Bake at 325º for 25-30 minutes.
- 1 – full size sheet pan or 2 half sheets
- Cut cake into small shapes or stacks and top with your favorite cream cheese frosting recipe!
Give our recipe a try and feel free to share your photos to our Facebook page! We’d love to see your creations!