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Ingredients
| granulated sugar: 2 cups |
| vegetable oil: 3/4 cup |
| eggs: 3 |
| vanilla extract: 1 tsp |
| buttermilk: 3/4 cup |
| carrots (grated): 2 cups |
| flaked coconut meat: 1 cup |
| crushed pineapple: 1 15oz can (drained) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| salt: 1 1/2 tsp |
| walnuts (chopped): 1 cup |
| salted butter: 1/2 cup |
| cream cheese: 1 8oz package |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 4 cups |
Carrot Cake
Credit: AllRecipes
User rating:
"Here's and old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts."
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Prep Time
30 min -
Cook Time
55 min -
Servings
15 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
- In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
- Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
- In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.