Favorite Carrot Cake
Favorite Carrot Cake recipe
Favorite Carrot Cake recipe
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
vegetable oil
|
|
| ¾ | cup |
buttermilk
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
sugar
granulated |
|
| 2 | cups |
carrots
shredded |
|
| 8 | ounces |
pineapple
drained, crushed |
|
| 1 ⅓ | cups |
coconut
flakes |
*
|
| 1 | cup |
walnuts
chopped |
|
| Glaze | |||
| ¾ | cup |
sugar
granulated |
|
| ⅓ | cup |
buttermilk
|
|
| Frosting | |||
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
butter
spread, softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pound |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 473 | ml |
all-purpose flour
|
|
| 10 | ml |
baking soda
|
|
| 10 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
vegetable oil
|
|
| 177 | ml |
buttermilk
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
sugar
granulated |
|
| 473 | ml |
carrots
shredded |
|
| 231.2 | ml/g |
pineapple
drained, crushed |
|
| 315 | ml |
coconut
flakes |
*
|
| 237 | ml |
walnuts
chopped |
|
| Glaze | |||
| 177 | ml |
sugar
granulated |
|
| 79 | ml |
buttermilk
|
|
| Frosting | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
butter
spread, softened |
|
| 5 | ml |
vanilla extract
|
|
| 453.6 | g |
powdered sugar
|
|
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.
