Tropical Carrot Cake
Taste of Home
I look forward to August because our family reunion means fun and great food, like this moist classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion.
-Victoria Teeter-Casey, Enterprise, Oregon
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min. + cooling
Ingredients:
- 3 eggs
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1 cup raisins
- 1 can (8 ounces) crushed pineapple, undrained
- 1 cup chopped walnuts
- 1 cup flaked coconut
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 4 to 4-1/2 cups confectioners' sugar
- 1 to 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Directions:
In a large mixing bowl, beat eggs,oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.
For frosting, beat all ingredients in a mixing bowl until smooth. Frost cake. Yield: 12-16 servings.