Carrot Cake

Carrot Cake

Components

Unique recipe makes 15 to 18 servings Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 2 cups white sugar

  • three/four cup vegetable oil

  • three eggs

  • 1 teaspoon vanilla extract

  • three/four cup buttermilk

  • 2 cups grated carrots

  • 1 cup flaked coconut

  • 1 (15 ounce) can crushed pineapple, drained

  • 2 cups all-function flour

  • 2 teaspoons baking soda

  • 2 teaspoons floor cinnamon

  • 1 1/2 teaspoons salt

  • 1 cup chopped walnuts

  • half cup butter

  • 1 (eight ounce) package deal cream cheese

  • 1 teaspoon vanilla extract

  • four cups confectioners’ sugar

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  • PREP

    30 minutes

  • COOK

    fifty five minutes

  • READY IN

    2 hrs

Carrot Cake

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease a 9×13 inch baking pan. Put aside.
  2. 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.
  3. Bake for fifty five minutes or till toothpick inserted into cake comes out clear. Take away from oven, and put aside to chill.
  4. 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.”

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