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Frosted Carrot Cake

 Frosted Carrot Cake
We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.
12-15 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 3 eggs
  • 3/4 cup canola 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, beat the eggs, oil, buttermilk, sugar and vanilla
  • until well blended. Combine the flour, cinnamon, baking soda and
  • salt; gradually beat into egg mixture until blended. Stir in the

2 of 2

Frosted Carrot Cake (continued)

Directions (continued)

  • 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.
  • In another large bowl, combine frosting ingredients; beat until
  • creamy. Frost cake. Yield: 12-15 servings.
Nutritional 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.