My grandma used to make this carrot cake for me every year when I was at her place during summer vacation. It was the best carrot cake ever because it was packed with love :)
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsIngredients
Directions
In a mixing bowl, combine dry ingredients.
Add eggs, oil, carrots and vanilla; beat until combined.
Stir in pineapple, coconut and ½ cup nuts.
Pour into a greased 13×9×2-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.
Frost cooled cake with Cream Cheese Frosting.
Sprinkle with remaining nuts. Store in refrigerator.
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