Earlene Sharp's Carrot Cake

Be the first to add a photo of this recipe!

1 hours Prep: 20 minutes Cook: 1 hours

2189 calories per serving view nutrition facts

Ingredients

1 1/2	cups	corn oil
1 3/4	cups	sugar
3	large	eggs
2	cups	flour, all-purpose
2	teaspoons	baking soda
1	teaspoon	salt
2 1/2	teaspoons	cinnamon
1 1/2	teaspoons	vanilla extract
2	cups	carrots	peeled, grated
1	cup	walnuts
1/2	cup	coconut	flaked
8	ounces	pineapple

Cream cheese icing
16	ounces	cream cheese
1 1/2	cups	powdered sugar
1	teaspoon	vanilla extract

Directions

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 9-10-inch bundt pan.

Bake at 350 degrees F. for about an hour.

Cool on cake rack; remove pan.

Cover with cream cheese icing and garnish with grated carrots and nuts.

Combing icing ingredients together and ice cake.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

Paprika

by Laurie

General:Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish....