carrot cake
(1 RATING)
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.
No Image
prep time
30 Min
cook time
50 Min
method
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yield
16-20 serving(s)
Ingredients
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 3 - eggs
- 2 teaspoons vanilla
- 2 1/4 cups all purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups grated raw carrots
- 2 cups shredded coconut
- 1 can 8 oz. crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- FROSTING INGREDIENTS
- 6 ounces cream cheese, room temperature
- 1/2 cup melted butter
- 1/4 cup milk
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 3-4 cups confectioners' sugar
How To Make carrot cake
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Step 1Preheat oven to 350 degrees
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Step 2Generously grease a 13 x 9" baking pan.
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Step 3Combine, sugar, oil, eggs ann vanilla in a large bowl and blend, using a wooden spoon.
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Step 4Stir in flour, cinnamon, soda and salt and mix well.
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Step 5Fold in carrots, coconut, pineapple and walnuts. Pour into the prepared pan.
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Step 6Bake until tester inserted in center comes out clean, about 50 minutes.
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Step 7Let cool in pan 5 minutes. Invert onto rack and let cool.
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Step 8DIRECTIONS FOR FROSTING
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Step 9Combine cream cheese, butter, milk, vanilla and salt in medium bowl and blend well, using electric mixer.
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Step 10Beat in enough confectioners sugar to make mixture spreadable.
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Step 11Frost top and sides of cooled cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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