Real Recipes From Real Home Cooks ®

simply succulent carrot cake

(3 ratings)
Recipe by
* *
*, LA

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

(3 ratings)
yield 16 -24

Ingredients For simply succulent carrot cake

  • 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
    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

How To Make simply succulent carrot cake

  • 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.

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