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Carrot Cake Recipe

Recipe by: 106a802496d678ba

"Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook55 m
  • Ready In2 h
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
  • 2In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
  • 3Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
  • 4In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
Ingredients
  • 15 servings
  • 616 cals
  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1 (15 ounce) can crushed pineapple, drained
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 cup chopped walnuts
  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    616
    31%
  • Fat:
    30.2
    46%
  • Carbs:
    83.5
    27%
  • Protein:
    6.2
    12%
  • Cholesterol:
    70
    23%

Based on a 2,000 calorie diet

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