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Carrot Cake Recipe

Photo by: Taste of Home

We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.

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12-16 Servings
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

3 eggs, beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, undrained
2 cups grated carrots
1 cup raisins
1 cup chopped nuts
1 cup flaked coconut
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Directions

In a large bowl, combine the eggs, oil, buttermilk, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; stir into egg mixture. Stir in the pineapple, carrots, raisins, nuts and coconut.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, combine frosting ingredients; beat until creamy. Frost cake. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 599 calories, 29 g fat (11 g saturated fat), 74 mg cholesterol, 378 mg sodium, 81 g carbohydrate, 2 g fiber, 7 g protein.

Carrot Cake published in Country April/May 1993, p49

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