The best delicious Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake recipe today!
Hello my friends, this Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake.
What Makes This Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake.
Ready to make this Carrot Cake Recipe? Let’s do it!
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3 c All purpose flour
3 c Sugar
1 ts Salt
1 TLB baking soda
1 TLB cinnamon
1 1/2 c Vegetable oil
4 lg Eggs, lightly beaten
1 TLB vanilla extract
1 1/2 c Chopped walnuts
1 1/2 c Shredded coconut
1 1/3 c Pureed cooked carrots (this
-is where the pumpkin comes
-in)
3/4 c Drained crushed pineapple
Cream Cheese Frosting
-(recipe follows)
Confectioners sugar for
-dusting top
-CREAM CHEESE FROSTING-
8 oz Cream cheese, at room
-temperature
6 tb Sweet butter, at room
-temperature
3 c Confectioners’ sugar
1 ts Vanilla extract
1/2 Lemon, optional , juice of
Preheat oven to 350. Grease two 9-inch layer cake pans, lined with waxed
paper.
Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well.
Fold in walnuts, coconut, carrots and pineapple.
Pour batter into the prepared pans. Set on the middle rack of the oven and
bake for 30 to 35 minutes, until edges have pulled away from sides and a
cake tester inserted in center comes out clean.
Cool on a cake rack for 3 hours. Fill cake and frost sides with cream
cheese frosting. Dust top with confectioners’ sugar.
10 to 12 portions.
Cream Cheese Frosting: Cream together cream cheese and butter in a mixing
bowl.
Slowly sift in confectioners’ sugar and continue beating until fullly
incorporated. Mixture should be free of lumps.
Stir in vanilla, and lemon juice if you use it.
Frosting for a 2-layer cake
Yields
1 Servings
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