Earlene Sharp's Carrot Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
corn oil
|
|
| 1 ¾ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | teaspoons |
cinnamon
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 2 | cups |
carrots
peeled, grated |
|
| 1 | cup |
walnuts
|
|
| ½ | cup |
coconut
flaked |
*
|
| 8 | ounces |
pineapple
|
|
| Cream cheese icing | |||
| 16 | ounces |
cream cheese
|
|
| 1 ½ | cups |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
corn oil
|
|
| 414 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 13 | ml |
cinnamon
|
|
| 7.5 | ml |
vanilla extract
|
|
| 473 | ml |
carrots
peeled, grated |
|
| 237 | ml |
walnuts
|
|
| 118 | ml |
coconut
flaked |
*
|
| 231.2 | ml/g |
pineapple
|
|
| Cream cheese icing | |||
| 462.4 | ml/g |
cream cheese
|
|
| 355 | ml |
powdered sugar
|
|
| 5 | ml |
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℉ (180℃). 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.
