Real Recipes From Real Home Cooks ®

carrot cake with creamy supreme frosting

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my mother-in-law's recipe collection.

yield 16 serving(s)
cook time 1 Hr
method Bake

Ingredients For carrot cake with creamy supreme frosting

  • 2 1/2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 2 c
    sugar
  • 1 c
    oil
  • 2 tsp
    vanilla
  • 2
    eggs
  • 2 c
    shredded carrots
  • 8 1/4 oz
    can crushed pineapple, well drained
  • 1/2 c
    raisins
  • 1/2 c
    chopped nuts
  • FOR FROSTING
  • 1 pkg
    8 ounce cream cheese, softened
  • 2 1/2 c
    powdered sugar
  • 6 Tbsp
    butter, softened
  • 2 tsp
    vanilla
  • 1 c
    coconut
  • 1/2 c
    chopped nuts

How To Make carrot cake with creamy supreme frosting

  • 1
    Heat oven to 350. Grease and flour 13x9 inch pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda, and salt; set aside. In large bowl, combine sugar, oil, 2 teaspoons vanilla, and eggs; beat well. Stir in flour mixture; mix well. Stir in carrots, pineapple, raisins, and 1/2 cup nuts.
  • 2
    Pour into prepared pan. Bake at 350 for 50-60 minutes or until cake springs back when touched lightly in center. Cool completely.
  • 3
    In large bowl, combine cream cheese, powdered sugar, butter, and 2 teaspoons vanilla; beat until smooth. Stir in coconut and 1/2 cup nuts. Spread over cooled cake.
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