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Carrot Cake

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • Cake
  • 2 c. sugar
  • 1 1/2 c veg. oil
  • 3 eggs
  • 2 tsp. vanilla
  • 2 1/4 c. flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 c. shredded carrots
  • 2 c. coconut
  • 1 8-oz can crushed pineapple, drained
  • 1 c chopped walnuts
  • Frosting
  • 8 oz cream cheese, room temp
  • 1 stick butter, room temp
  • 1/4 c. milk
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • approx 4 c. powdered sugar

Details

Servings 18

Preparation

Step 1

Cake
Preheat oven to 350, grease and flour 9 x 13 or 2 9" round pans. Combine sugar, oil, eggs and vanilla in large bowl w/ wooden spoon. Stir in flour and spices and mix well. Fold in carrot, coconut, pineapple and walnuts. Pour into prepared pan and bake until tester comes out clean - about 50 minutes. Let cool 5 minutes and take out and cool on rack

Frosting
Combine cheese, butter, milk, vanilla and salt in med bowl with electric mixer. Beat in enough sugar to make spreadable. Beat until light and smooth. Frost cake when cool.

(In my square cupcake tin it makes 18 and bakes for about 25 min)

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