Description
Here’s an old-fashioned carrot cake that’s got more carrots than spice. Pecans can be substituted for walnuts.
Ingredients
- 2 cups white sugar
- ¾ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ 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 ½ teaspoons salt
- 1 cup chopped walnuts
- ½ cup butter
- 1 (8 ounce) package cream cheese
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 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 toothpick inserted into 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.
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 2 hrs
Servings: 15