Carrot Cake
“My family’s best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there’s enough to go around. You’ll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
| Servings | Prep Time | Cook Time |
| 12servings | 20minutes | 50minutes |
| Servings | Prep Time |
| 12servings | 20minutes |
| Cook Time |
| 50minutes |
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs room temperature
- 1-1/2 cups canola oil
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 1 cup well-drained crushed pineapple
- 1 cup sweetened shredded coconut
- 1 cup chopped nuts
- CREAM CHEESE FROSTING:
- 6 ounces cream cheese softened
- 6 tablespoons butter softened
- 3 cups confectioner's sugar
- 1 teaspoon vanilla extract
- additional chopped nuts
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
- Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.
- For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
Recipe Notes
