Carrot Cake
sugar, pineapple, flour, carrots, cream cheese, buttermilk, eggs, walnuts, butter, coconut, baking soda, cinnamon, vanilla
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 for Carrot Cake Recipe
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 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.
Read the full directions on Allrecipes.com
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Servings
15 to 18 servings
Tags
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