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Ingredients
| granulated sugar: 2 cups |
| eggs: 4 |
| crushed pineapple: 20 oz (undrained) |
| baking soda: 2 tsp |
| whole nutmeg: 1 tsp |
| coconuts (shredded): 2 cups |
| walnuts (chopped): 1 cup |
| vegetable oil: 1 1/2 cups |
| vanilla extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 2 1/3 cups |
| ground cinnamon: 2 tsp |
| carrots (grated): 2 cups |
| seedless raisins (packed): 1 cup |
| salted butter: 0.75 lb (softened) |
| powdered sugar: 1.5 lbs |
| cream cheese: 8 oz (softened) |
| vanilla extract: 1 tsp |
Mineshaft Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
18 serving(s)
Tags
- Preheat oven to 350 degrees.
- In a large bowl, combine sugar, eggs, oil, and vanilla. Beat well.
- In another large bowl, combine flour, baking soda, cinnamon, and nutmeg.
- Add sugar mixture to flour mixture alternately with pineapple; mix well.
- Add carrots, raisins, coconut, and walnuts to already mixed cake batter.
- Pour into a greased 9x13 pan and bake for 1 hour or until cake tests done.
- For frosting, combine butter, vanilla, cream cheese, and enough powdered sugar to thicken slightly; beat well.
- Thin frosting, if needed, by adding milk or cream, a tablespoonful at a time.
- Beat until smooth.