Carrot Cake

Oven 350* Trisha Yearwood

Carrot Cake
Carrot Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 cups 3

    cups sugar

  • 1 1/2 cups 1 1/2

    cups vegetable oil

  • 4 4

    eggs

  • 1 Tablespoon 1

    Tablespoon vanilla

  • 3 cups 3cups

    flour

  • 1 Tablespoon 1

    Tablespoon cinnamon

  • 1/4 teaspoon 1/4

    teaspoon nutmeg

  • 1/4 teaspoon 1/4

    teaspoon allspice

  • 1 tablespoon 1

    tablespoon baking soda

  • 1 teaspoon 1

    teaspoon salt

  • 2 cups 2

    cups pureed carrots about 6 medium boiled

  • 2 cups 2

    cups flaked coconut

  • 8 oz 8

    oz crushed pineapple

  • 1 1/2 cup 1 1/2

    cup pecans

  • 1 cup 1

    cup raisins

  • FROSTING

  • 16 oz 16

    oz crean cheese room temp

  • 1 1/2 (3/4

    cup) stick 1 1/2 (3/4 cup) stick butter

  • 2 teaspoon 2

    teaspoon vanilla

  • 6 cups 6

    cups powdered sugar

  • 2 cups 2

    cups pecans

Directions

preheat oven o 350* grease the bottom of 3 9 inch round cake pans with cooking spray line with circles of parchment paper and grease the paper with cooking spray with a electric mixer, cream the sugar, oil, eggs, and vanilla stir together flour, baking soda, cinnamon, spices and salt add the dry ingredients to the sugar mixture add the pecans, coconut, carrot puree and pineapple beat until smooth divide the batter evenly among the prepared pans and bake for 40 to 45 minutes or until a toothpick inserted into the center comes outs clean cool the layers in the pans for about 5 minutes run a knife around the edges of each pan and turn the layers out onto a wire rack that has been sprayed with cooking spray cool the layers completely before frosting FROSTING beat cream cheese, butter, vanilla until smooth beat in powdered sugar add pecans spread in between each layer

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