carrot cake
(1 rating)
No Image
This is the best carrot cake I've ever tasted. I've been making it for many yrs. Everybody loves it. It's even great w/o the cream cheese icing. Very moist & flavorable! Enjoy! Sorry no picture. NOTE: I sometimes make this into 3 8"x3 7/8"x 2 15/32" individual loafs to give away as Christmas presents.
(1 rating)
yield
16 -20
prep time
30 Min
cook time
50 Min
Ingredients For carrot cake
-
2 csugar
-
1 1/2 cvegetable oil
-
3eggs
-
2 tspvanilla
-
2 1/4 call purpose flour
-
2 tspcinnamon
-
2 tspbaking soda
-
1 tspsalt
-
2 cgrated raw carrots
-
2 cshredded coconut
-
1 can8 oz. crushed pineapple, drained
-
1 cchopped walnuts (optional)
- FROSTING INGREDIENTS
-
6 ozcream cheese, room temperature
-
1/2 cmelted butter
-
1/4 cmilk
-
2 tspvanilla
-
1/4 tspsalt
-
3-4 cconfectioners' sugar
How To Make carrot cake
-
1Preheat oven to 350 degrees
-
2Generously grease a 13 x 9" baking pan.
-
3Combine, sugar, oil, eggs ann vanilla in a large bowl and blend, using a wooden spoon.
-
4Stir in flour, cinnamon, soda and salt and mix well.
-
5Fold in carrots, coconut, pineapple and walnuts. Pour into the prepared pan.
-
6Bake until tester inserted in center comes out clean, about 50 minutes.
-
7Let cool in pan 5 minutes. Invert onto rack and let cool.
-
8DIRECTIONS FOR FROSTING
-
9Combine cream cheese, butter, milk, vanilla and salt in medium bowl and blend well, using electric mixer.
-
10Beat in enough confectioners sugar to make mixture spreadable.
-
11Frost top and sides of cooled cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT