Ingredients
- Carrot Cake with Cream Cheese Frosting
- Serves 10-12
- The pineapple and coconut in this cake make it delicious. I cheat and often buy pre-grated carrots.
- 1 ½ cups vegetable oil
- 4 eggs, room temperature
- 2 teaspoons vanilla
- 3 cups flour
- 3 cups sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 cup walnuts
- 1 ½ cups grated carrots
- 1 cup drained, crushed pineapple
- 1 ½ cups shredded coconut
Instructions
Preheat oven to 350 degrees. Oil and flour 2 10-inch cake pans or one 9x13 pan. Set aside.
In a mixing bowl, add oil, eggs and vanilla and mix until well combined. Add flour, sugar, baking soda, cinnamon, cloves and ginger and beat well. Add remaining ingredients and mix well.
Pour batter into pans and bake on middle rack of the oven for 30 – 35 minutes or until a toothpick inserted into the center comes out clean. Remove to a cooling rack and completely cool.
Cream Cheese Frosting
Make sure the cream cheese is room temperature before you start making the frosting. Beating it well to get the lumps out and then beating it with the butter also make sure you have a nice fluffy frosting.
3 8oz. packages of cream cheese, room temperature
1 cup butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla
½ teaspoon salt
2 teaspoons orange of lemon zest (optional)
In a mixing bowl add cream cheese and beat until smooth. Add butter and beat until smooth. Add remaining ingredients and beat until fluffy.
Frost cake.
