The best delicious First Rate Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this First Rate Carrot Cake recipe today!
Hello my friends, this First Rate Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our First Rate Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more First Rate Carrot Cake.
What Makes This First Rate Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this First Rate Carrot Cake.
Ready to make this First Rate Carrot Cake Recipe? Let’s do it!
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2 c Flour; all-purpose
2 ts Baking soda
2 ts Cinnamon
1/2 ts Salt
3 lg Eggs
3/4 c Vegetable oil
3/4 c Buttermilk
2 c Sugar
2 ts Vanilla extract
1 cn Crushed pineapple; 8-oz,
-drained
2 c Carrots; shredded
1/2 c Coconut; dried,shredded
1 c Walnuts; black, chopped
—Cream Cheese Frosting—
1/4 lb Butter or margarine
8 oz Cream cheese
1 ts Vanilla extract
2 c Powdered sugar; sifted
1 ts Orange juice
1 ts Orange peel; grated, fresh *
-see note
Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan. Preheat
oven to 350 degrees. For Cake: sift flour, baking soda, cinnamon and salt
together; set aside. In a large mixing bowl, beat eggs. Add oil,
buttermilk, sugar and vanilla; mix well. Add flour mixture, drained
pineapple, carrots, coconut and coarsely chopped walnuts. Stir well then
pour into pans. Bake for 55 minutes or until toothpick inserted near center
comes out clean. Frost with cream cheese frosting; refrigerate cake.
Frosting: have butter (or margarine) and cream cheese at room temperature;
cream together until fluffy. Add vanilla, powdered sugar, orange juice and
peel. Mix until smooth. This cake was a second place winner at the Del Mar
fair. Jo Anne Merrill
NOTES : My note: I use sweet potatoes
Yields
12 Servings
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