Carrot Cake Recipe

Carrot Cake Recipe

"Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts." Author: Marc Boyer Total Time: 2 h

Prep time: 
Cook time: 
Serving size: 15
Calories per serving: 612

Ingredients:

2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15-ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 cup chopped walnuts
1/2 cup butter
1 (8-ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.

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.

Bake for 55 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven, and set aside to cool.

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.

Source: allrecipes.com

Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Previous Next
Close
Test Caption
Test Description goes like this