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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I made this cake for Easter, and everone loved it, saying it was the best carrot cake ever. Ingredients:
3 eggs |
1 3/4 cups sugar |
1 cup oil |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cinnamon |
2 cups flour |
2 cups grated carrots |
1 cup walnuts |
1 cup chopped pineapple |
1 teaspoon vanilla |
8 ounces cream cheese, softened |
1/2-1 cup butter, softened |
3/4 cup powdered sugar |
1 -2 teaspoon vanilla |
1/4 cup unsweetened coconut, toasted |
Directions:
1. Combine flour, salt, soda,& cinnamon.
2. Set aside.
3. Combine eggs, sugar,& oil; mix until smooth.
4. Stir in flour mixture a little at a time until well blended.
5. Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
6. Pour into a greased 9x13in pan.
7. Bake at 350 degrees for 45-55 minutes.
8. -Frosting-.
9. Cream together, cheese and butter until smooth.
10. Add vanilla.
11. Add sugar a 1/4 cup at a time, until well blended.
12. After frosting cooled carrot cake, sprinkle with toasted coconut.
13. To toast coconut, put on cookie sheet, under broiler for about 1 minute.
14. Keep an eye on it to be sure it does not burn!
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