CARROT CAKE
Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.
Provided by Marc Boyer
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 15
Number Of Ingredients 17
Steps:
- 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 toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
- 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.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g
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Md Jahangir Jahangir
[email protected]Yum!
Jesse Guy
[email protected]This carrot cake is the best I've ever had. The cake is moist and flavorful, and the frosting is rich and creamy. I will definitely be making this again.
malik Touqeer
[email protected]Delicious and easy to make! I used a bundt pan and it came out beautifully. The frosting is perfectly sweet and tangy.
LilNaj Dooley
[email protected]This carrot cake recipe is a delightful blend of sweet, moist cake and tangy cream cheese frosting. I followed the recipe exactly and the cake turned out perfectly. It was a hit at my party and everyone asked for the recipe.