Carrot Cake

Here’s and old-fashioned carrot cake that’s got more carrots than spice. Pecans can be substituted for walnuts.

Carrot Cake

Ingredients

  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1 (15 ounce) can crushed pineapple, drained
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 cup chopped walnuts
  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan. Set aside.

2 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.

3 Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.

4 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.

Comments (1)


Login To Leave A Comment