Simply Succulent Carrot Cake Recipe

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Simply Succulent Carrot Cake

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By
@BankerMom

Who'd ever think something so easy could be so mouth-wateringly SCRUMPTIOUS?!?!?!?!


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Comments:

Serves:

16-24

Ingredients

2 c
sugar
1½ c
vegetable oil
3
eggs
2 tsp
pure vanilla extract
2¼ c
flour
2 tsp
cinnamon
2 tsp
baking soda
1 tsp
salt
2 c
thinly shredded carrots
2 c
coconut flakes
1 8-oz. can(s)
crushed pineapple (do not drain)
1 c
chopped walnuts

CREAM CHEESE FROSTING

1 3-oz. pkg
cream cheese, softened
2/3 c
butter
1 tsp
pure vanilla extract
2 c
powdered sugar
1 Tbsp
milk, or enough to make frosting spreadable
additional chopped walnuts, optional garnish

Directions Step-By-Step

1
Preheat oven to 350°F.
2
Blend sugar, oil, eggs, and vanilla in large bowl with wooden spoon.
3
Add flour, cinnamon, baking soda, and salt; mix well.
4
Fold in carrots, coconut, pineapple, and nuts.
5
Pour into well-greased 9X13 pan, or multiple layer pans, or spoon into foil cupcake liners. Bake about 35-50 minutes at 350°F. Cool 5 minutes in pan before removing onto wire rack(s) to cool completely.
6
When cakes are cool and ready to frost, beat cream cheese and butter together until smooth.
7
Add vanilla and powdered sugar; beat well.
8
Add milk, and continue beating until light and fluffy.
9
Frost with Cream Cheese Frosting. Decorate with additional chopped walnuts, if desired.

About this Recipe

Course/Dish: Cakes