Carrot Cake

Carrot Cake Recipe

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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

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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

How to Make Carrot Cake

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.

Printable Recipe Card

About Carrot Cake

Course/Dish: Cakes




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