Carrot Cake
Total Time: Prep: 20 min. Bake: 50 min.，Makes: 12 servings
My family’s best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there’s enough to go around. You’ll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1-1/2 cups canola oil
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 1 cup well-drained crushed pineapple
- 1 cup sweetened shredded coconut
- 1 cup chopped nuts
- CREAM CHEESE FROSTING:
- 6 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Additional chopped nuts
Directions
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
- Pour into a greased 13×9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners’ sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
NutritionFacts
1 piece: 819 calories, 49g fat (12g saturated fat), 76mg cholesterol, 346mg sodium, 91g carbohydrate (72g sugars, 3g fiber), 8g protein.
