world's best carrot cake
Decadent carrots are mixed with cinnamon and pineapple for a delacate creation. Try it, you'll think me for it! Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
Ingredients
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups carrots, grated
- 1 1/3 cups vegetable oil
- 4 large eggs, slightly beaten
- 1 cup walnuts or pecans, toasted & chopped
- 20 ounces crushed pineapple, drained & dried well
- 1 teaspoon each: vanilla, almond and lemon extract
- CREAM CHEESE FROSTING:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 16 ounces box powdered sugar, sifted
- 2 1/2 teaspoons vanilla extract
- 1 cup walnuts or pecans, toasted & chopped
- 1 cup flaked coconut, toasted and chopped
How To Make world's best carrot cake
-
Step 1Preheat oven to 350 degrees. Grease and flour (2) 9 x 5 x 3" loaf pans or (1) 10" tube or Bundt pan. Set aside.
-
Step 2Combine dry ingredients; mix in oil and eggs. Beat well, just until well mixed. Add remaining ingredients and mix well. Pour into desired pans.
-
Step 3Bake at 350 degrees for 1 hour, or until done. Cool completely before applying icing.
-
Step 4Beat butter and cream cheese until light and fluffy. Add powdered sugar and vanilla. Stir in pecans and coconut. Spread on each cake. Store in refrigerator.
- 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!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes