Printable | Taste of Home

Carrot Cake

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

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

Printed from tasteofhome.com Oct 13, 2008

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Carrot Cake cont.

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.