The carrot cake was super moist and delicious, and the icing was buttery and creamy. Such an indulgence. I guess there are plenty of good-for-me stuff in the cake, so I shouldn’t feel bad about eating one slice or two :)
YIELD
16 servingsPREP
30 minCOOK
60 minREADY
2½ hrsIngredients
Cream cheese frosting
Directions
In a mixing bowl, combine dry ingredients.
Add eggs, carrots, oil and vanilla; beat until combined.
Stir in pineapple, coconut and nuts.
Pour into a greased 13 x 9 x 2-inch baking pan or two 8 by 8-inch cake pans.
Bake at 350℉ (180℃) F for 50 to 60 minutes or until cake tests done.
Cool.
Combine frosting ingredients in a small bowl; mix until well blended.
Frost cooled cake.
Store in refrigerator.
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