Carrot Cake
Prep Time
11 mins
Cook Time
11 mins
Ingredients
Cake Batter:
- 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
Frosting:
- 1/2 cup butter
- 1 8 ounce package cream cheese
- 2 teaspoon vanilla extract
- 4 cups confectioners' sugar
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside
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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.
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Bake for 55 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven, and set aside to cool.
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In a medium mixing bowl, combine butter, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
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Original Recipe can be found here.
Recipe Notes
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?)