All Time Best Carrot Cake
One of the best carrot cakes I've ever had with a decadent cream cheese frosting.
Yield
16 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| ½ | cup |
cocoa powder
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
baking soda
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 2 | cups |
carrots
grated |
|
| 1 | cup |
pineapple, canned, crushed
undrained |
* |
| Icing | |||
| 8 | ounces |
cream cheese
|
|
| 1 | x |
butter
|
*
|
| 1 | x |
powdered sugar
|
*
|
| ½ | cup |
coconut
|
*
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 118 | ml |
cocoa powder
|
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
baking soda
|
|
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
vegetable oil
|
|
| 473 | ml |
carrots
grated |
|
| 237 | ml |
pineapple, canned, crushed
undrained |
* |
| Icing | |||
| 231.2 | ml/g |
cream cheese
|
|
| 1 | x |
butter
|
*
|
| 1 | x |
powdered sugar
|
*
|
| 118 | ml |
coconut
|
*
|
| 237 | ml |
nuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Combine cocoa, flour, sugar, baking soda, and salt.
In a separate bowl, mix together eggs, vanilla, and oil.
Add egg mixture to cocoa mixture and mix well. Stir in carrots and pineapple and Pour into three 9 inch round greased cake pans.
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool cake.
Icing: combine cream cheese, butter, and powdered sugar and beat well. Fold in coconut and nuts.
Spread on carrot cake and refrigerate until ready to serve.
