The best delicious Earlene Sharp's Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Earlene Sharp's Carrot Cake recipe today!
Hello my friends, this Earlene Sharp's Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Earlene Sharp's Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Earlene Sharp's Carrot Cake.
What Makes This Earlene Sharp's Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Earlene Sharp's Carrot Cake.
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-CARROT CAKE-
1 1/2 c Corn oil
1 3/4 c Sugar
3 Eggs
2 c Flour
2 ts Baking soda
1 ts Salt
2 1/2 ts Cinnamon
1 1/2 ts Vanilla
2 c Peeled & grated Carrots
1 c Walnuts
1/2 c Flaked coconut
8 oz Drained pineapple
-CREAM CHEESE ICING-
16 oz Cream cheese
1 1/2 c Confectioners sugar
1 ts Vanilla
Beat together oil, sugar, and eggs until well-combined. In a separate bowl,
sift together flour, baking soda, salt and cinnamon; add to sugar and egg
mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and
pineapple. Mix until well-blended. Pour batter into a greased and floured
9- or 10-inch bundt pan. Bake at 350 degrees for about an hour. Cool on
cake rack; remove pan. Cover with cream cheese icing and garnish with
grated carrots and nuts. ICING: Cream together 2 (8 oz) packages of cream
cheese with 1-1/2 cups confectioners sugar and 1 teaspoon vanilla.
Yields
1 Cake
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