Carrot Cake Recipe

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Carrot Cake

Debra Shute

By
@kisscook

This is the best carrot cake I've ever tasted. I've been making it for many yrs. Everybody loves it. It's even great w/o the cream cheese icing. Very moist & flavorable! Enjoy! Sorry no picture. NOTE: I sometimes make this into 3 8"x3 7/8"x 2 15/32" individual loafs to give away as Christmas presents.

Rating:
★★★★★ 1 vote
Serves:
16-20
Prep:
30 Min
Cook:
50 Min

Ingredients

2 c
sugar
1 1/2 c
vegetable oil
3
eggs
2 tsp
vanilla
2 1/4 c
all purpose flour
2 tsp
cinnamon
2 tsp
baking soda
1 tsp
salt
2 c
grated raw carrots
2 c
shredded coconut
1 can(s)
8 oz. crushed pineapple, drained
1 c
chopped walnuts (optional)

FROSTING INGREDIENTS

6 oz
cream cheese, room temperature
1/2 c
melted butter
1/4 c
milk
2 tsp
vanilla
1/4 tsp
salt
3-4 c
confectioners' sugar

Step-By-Step

1Preheat oven to 350 degrees
2Generously grease a 13 x 9" baking pan.
3Combine, sugar, oil, eggs ann vanilla in a large bowl and blend, using a wooden spoon.
4Stir in flour, cinnamon, soda and salt and mix well.
5Fold in carrots, coconut, pineapple and walnuts. Pour into the prepared pan.
6Bake until tester inserted in center comes out clean, about 50 minutes.
7Let cool in pan 5 minutes. Invert onto rack and let cool.
8DIRECTIONS FOR FROSTING
9Combine cream cheese, butter, milk, vanilla and salt in medium bowl and blend well, using electric mixer.
10Beat in enough confectioners sugar to make mixture spreadable.
11Frost top and sides of cooled cake.

About this Recipe

Course/Dish: Cakes