Components
Unique recipe makes 15 to 18 servings Change Servings
Makes servings US Metric Modify Recipe (Assist)
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2 cups white sugar
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three/four cup vegetable oil
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three eggs
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1 teaspoon vanilla extract
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three/four cup buttermilk
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2 cups grated carrots
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1 cup flaked coconut
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1 (15 ounce) can crushed pineapple, drained
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2 cups all-function flour
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2 teaspoons baking soda
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2 teaspoons floor cinnamon
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1 1/2 teaspoons salt
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1 cup chopped walnuts
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half cup butter
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1 (eight ounce) package deal cream cheese
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1 teaspoon vanilla extract
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four cups confectioners’ sugar
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PREP
30 minutes
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COOK
fifty five minutes
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READY IN
2 hrs
Instructions
- Preheat oven to 350 levels F (one hundred seventy five levels C). Grease a 9×13 inch baking pan. Put aside.
- In a big bowl, combine collectively sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, mix flour, baking soda, cinnamon, and salt; gently stir into carrot combination. Stir in chopped nuts. Unfold batter into ready pan.
- Bake for fifty five minutes or till toothpick inserted into cake comes out clear. Take away from oven, and put aside to chill.
- In a medium mixing bowl, mix butter or margarine, cream cheese, vanilla, and confectioners sugar. Mix till creamy. Frost cake whereas nonetheless within the pan.
Vitamin
- Energy
- 616 kcal
- 31%
- Carbohydrates
- eighty three.5 g
- 27%
- Ldl cholesterol
- seventy five mg
- 25%
- Fats
- 30.2 g
- forty six%
- Fiber
- 2.three g
- 9%
- Protein
- 6.2 g
- 12%
- Sodium
- 540 mg
- 22%
* % Day by day Values are based mostly on a 2,000 calorie food regimen.
Recipe by Marc Boyer
“This is an old style carrot cake that is acquired extra carrots than spice. Pecans may be substituted for walnuts.”
