The best delicious Carrot Cake #05 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake #05 recipe today!
Hello my friends, this Carrot Cake #05 recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake #05 is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake #05.
What Makes This Carrot Cake #05 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake #05.
Ready to make this Carrot Cake #05 Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Flour
2 c Sugar
1/2 ts Salt
1 ts Baking soda
2 ts Cinnamon
3 Eggs
1 1/2 c Oil
2 c Crated carrots
1 ts Vanilla
1 c Crushed pineapple; drained
1 c Coconut
1 c Chopped nuts; divided
FROSTING
2 pk (3-oz) cream cheese
3 c Confectioner’s sugar
6 tb Oleo or butter; softened
1 ts Vanilla
Combine dry cake ingredients. Add eggs, oil, carrots and vanilla. Beat
until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into
greased 13x9x2-inch baking dish. Bake at 350 degrees for 50 minutes. Cool.
FROSTING: Combine frosting ingredients. Mix well until blended. Frost cake.
Sprinkle cake with remaining nuts. Refrigerate.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings
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