Carrot Cake
This wonderful recipe dates back to my great-grandmother! You'll love the texture this pretty, moist cake gets from pineapple, coconut and, of course, carrots! Its traditional cream cheese frosting adds just the right touch of sweetness. —Debbie Jones, California, Maryland
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
50 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3 eggs
- 1-1/2 cups vegetable oil
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 1 cup well-drained crushed pineapple
- 1 cup flaked coconut
- 1 cup chopped nuts, divided
- CREAM CHEESE FROSTING:
- 2 packages (3 ounces each) cream cheese, softened
- 3 cups confectioners' sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
DIRECTIONS
In a large mixing bowl, combine dry 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-in. x 9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, beat cream cheese in a small mixing bowl until fluffy. Add the confectioners' sugar, butter and vanilla; beat until smooth. Frost cake. Sprinkle with nuts. Store in the refrigerator. Yield: 12-16 serving.