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Favorite Carrot Cake

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Favorite Carrot Cake recipe

Yield

16
servings

Prep

15
min

Cook

45
min

Ready

60
min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Cake
2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons cinnamon
ground
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½ teaspoon salt
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¾ cup vegetable oil
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¾ cup buttermilk
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3 large eggs
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2 cups sugar
granulated
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2 cups carrots
shredded
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8 ounces pineapple
drained, crushed
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1 ⅓ cups coconut
flakes
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1 cup walnuts
chopped
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Glaze
¾ cup sugar
granulated
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cup buttermilk
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Frosting
8 ounces cream cheese
softened
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¼ cup butter
spread, softened
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1 teaspoon vanilla extract
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1 pound powdered sugar
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Ingredients

Amount Measure Ingredient Features
Cake
473 ml all-purpose flour
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10 ml baking soda
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10 ml cinnamon
ground
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2.5 ml salt
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177 ml vegetable oil
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177 ml buttermilk
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3 large eggs
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473 ml sugar
granulated
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473 ml carrots
shredded
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231.2 ml/g pineapple
drained, crushed
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315 ml coconut
flakes
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237 ml walnuts
chopped
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Glaze
177 ml sugar
granulated
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79 ml buttermilk
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Frosting
231.2 ml/g cream cheese
softened
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59 ml butter
spread, softened
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5 ml vanilla extract
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453.6 g powdered sugar
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Directions

CAKE: Heat oven to 350℉ (180℃).

Mix flour, baking soda, cinnamon and salt; set aside.

Whisk oil, buttermilk and eggs in large bowl until well blended.

Add granulated sugar, carrots, pineapple, coconut, walnuts and flour mixture; mix well.

Pour into greased and floured 13 x 9-inch baking pan, or three 8 by 8-inch cake pans.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.

GLAZE: Heat granulated sugar and buttermilk in saucpan over low heat until sugar is dissolved.

Pour over hot cake; cool.

FROSTING: Beat cream cheese and spread at medium speed with electric mixer until light and fluffy.

Blend in vanilla.

Gradually add powdered sugar, beating until blended.

Frost glazed cake; refrigerate.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 225541% from fat
 % Daily Value *
Total Fat 102g 157%
Saturated Fat 33g 167%
Trans Fat 0g
Cholesterol 256mg 85%
Sodium 995mg 41%
Total Carbohydrate 107g 107%
Dietary Fiber 8g 33%
Sugars g
Protein 54g
Vitamin A 243% Vitamin C 15%
Calcium 22% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
 

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