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Carrot Cake

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Dessert: Carrot Cake
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INGREDIENTS
Servings: 15
white sugar
vegetable oil
eggs
vanilla extract
buttermilk
grated carrots
flaked coconut
crushed pineapple, drained
all-purpose flour
baking soda
ground cinnamon
salt
chopped walnuts
butter
cream cheese
vanilla extract
confectioners' sugar
DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
  2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
  3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
  4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
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