carrot cake
(1 rating)
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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.
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(1 rating)
yield
16 -20
prep time
30 Min
cook time
50 Min
Ingredients For carrot cake
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2 csugar
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1 1/2 cvegetable oil
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3eggs
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2 tspvanilla
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2 1/4 call purpose flour
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2 tspcinnamon
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2 tspbaking soda
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1 tspsalt
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2 cgrated raw carrots
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2 cshredded coconut
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1 can8 oz. crushed pineapple, drained
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1 cchopped walnuts (optional)
- FROSTING INGREDIENTS
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6 ozcream cheese, room temperature
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1/2 cmelted butter
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1/4 cmilk
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2 tspvanilla
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1/4 tspsalt
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3-4 cconfectioners' sugar
How To Make carrot cake
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1Preheat oven to 350 degrees
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2Generously grease a 13 x 9" baking pan.
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3Combine, sugar, oil, eggs ann vanilla in a large bowl and blend, using a wooden spoon.
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4Stir in flour, cinnamon, soda and salt and mix well.
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5Fold in carrots, coconut, pineapple and walnuts. Pour into the prepared pan.
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6Bake until tester inserted in center comes out clean, about 50 minutes.
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7Let cool in pan 5 minutes. Invert onto rack and let cool.
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8DIRECTIONS FOR FROSTING
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9Combine cream cheese, butter, milk, vanilla and salt in medium bowl and blend well, using electric mixer.
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10Beat in enough confectioners sugar to make mixture spreadable.
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11Frost top and sides of cooled cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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