Earlene Sharp's Carrot Cake Recipe

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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Ingredients & Directions

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

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.

1 Cake

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