Carrot Cake
15 servings
Ingredients
2 cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
¾ 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 ½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
Step 2
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.
Step 3
Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
Step 4
In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
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