First Rate Carrot Cake
First Rate Carrot Cake recipe
Yield
16 servingsPrep
20 minCook
55 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| ¾ | cup |
buttermilk
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | can |
pineapple, canned, crushed
8 ounce, drained |
* |
| 2 | cups |
carrots
shredded |
|
| ½ | cup |
coconut
dried, |
*
|
| 1 | cup |
walnuts
black, |
|
| Cream cheese frosting | |||
| ¼ | pound |
butter
or margarine |
|
| 8 | ounces |
cream cheese
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
powdered sugar
sifted |
|
| 1 | teaspoon |
orange juice
|
|
| 1 | teaspoon |
orange zest
grated, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 177 | ml |
buttermilk
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | can |
pineapple, canned, crushed
8 ounce, drained |
* |
| 473 | ml |
carrots
shredded |
|
| 118 | ml |
coconut
dried, |
*
|
| 237 | ml |
walnuts
black, |
|
| Cream cheese frosting | |||
| 113.4 | g |
butter
or margarine |
|
| 231.2 | ml/g |
cream cheese
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
sifted |
|
| 5 | ml |
orange juice
|
|
| 5 | ml |
orange zest
grated, fresh |
|
Directions
Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan.
Preheat oven to 350℉ (180℃) degrees.
For Cake: Sift flour, baking soda, cinnamon and salt together; set aside.
In a large mixing bowl, beat eggs.
Add oil, buttermilk, sugar and vanilla; mix well.
Add flour mixture, drained pineapple, carrots, coconut and coarsely chopped walnuts.
Stir well then pour into pans.
Bake for 55 minutes or until toothpick inserted near center comes out clean.
Frost with cream cheese frosting; refrigerate cake.
Frosting: have butter (or margarine) and cream cheese at room temperature; cream together until fluffy.
Add vanilla, powdered sugar, orange juice and peel.
Mix until smooth.
