Tropical Carrot Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 16 servings.
I look forward to August because our family reunion means fun and great food, like this 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 Casey, Enterprise, Oregon
Ingredients
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3 large eggs
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3/4 cup canola oil
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3/4 cup buttermilk
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2 cups all-purpose flour
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2 cups sugar
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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2 teaspoons vanilla extract
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2 cups finely shredded carrots
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1 cup raisins
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1 can (8 ounces) crushed pineapple, undrained
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1 cup chopped walnuts
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1 cup sweetened shredded coconut
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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4 to 4-1/2 cups confectioners' sugar
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1 to 2 tablespoons heavy whipping cream
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1 teaspoon vanilla extract
Directions
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1.
In a large 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. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.
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2.
For frosting, beat all ingredients in a bowl until smooth. Frost cake.
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