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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My mom has always made the best carrot cakes around!! She always made several of these during the holidays, as she had many friends who always asked for a cake. Her fluffy cream cheese frosting topped it all off. Ingredients:
1 1/2 cups vegetable oil |
2 cups sugar |
2 teaspoons cinnamon |
2 teaspoons vanilla |
1 teaspoon salt |
4 eggs |
2 1/2 cups flour |
2 teaspoons baking soda |
1 (8 ounce) can crushed pineapple |
2 cups shredded carrots |
2 cups shredded coconut |
1 cup walnuts |
6 ounces cream cheese |
1/2 cup butter |
16 ounces powdered sugar |
Directions:
1. Cake: Preheat oven to 350. Grease and flour a 9X13 pan. Mix wet ingredients. Add dry ingredients. Bake for 50-60 minutes until a toothpick inserted comes out clean. Cool on rack 1-2 hours. This is a very dense cake.
2. Frosting: Whip cream cheese and butter together until smooth. Add powdered sugar and continue to whip until fluffy. When cake is cooled, frost cake.
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