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Here’s and old-fashioned carrot cake that’s got more carrots than spice. Pecans can be substituted for walnuts.

Carrot Cake

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

Instructions

    1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 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.