Back in January, my cousin invited me and Charlie over for dinner one night. That night I was introduced to the BEST CARROT CAKE EVER! Moist, flavorful, full of nuts and fruit. It was topped off with a rich and luxurious cream cheese frosting. I clearly needed the recipe and my cousin obliged and sent me the link to Allrecipes.
I made the cake for Easter this past weekend and it was a huge hit.
- 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
- 2 teaspoon vanilla extract
- 4 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside
In 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.
Bake for 55 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven, and set aside to cool.
In a medium mixing bowl, combine butter, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
Original Recipe can be found here.
FYI this recipe does not call for raisins. For some reason I thought it did. I doesn't. makes 16 HUGE servings (or 20 normal sized servings but what fun is that?)
Ingredient order matters – wet, dry then nuts
The frosting should be pliable. If it is too stiff, beat for 1-2 to minutes before frosting the cake.