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Best Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Best Carrot Cake with Cream Cheese Frosting is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 C flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 large eggs
2 C sugar
3/4 C vegetable oil
3/4 C buttermilk
2 tsp vanilla extract
2 C grated carrot
1 (8 oz.) can crushed pineapple, drained (reserve juice for frosting)
1 (3-1/2 oz.) can flaked coconut
1 C chopped walnuts (or pecans)

Frosting (enough for 9X13 cake; double recipe for 2 9-inch layers)
8 oz. cream cheese
1/4 lb. butter
4 C powdered sugar
1-3 tsp reserved pineapple juice
Directions:
Directions:
Preheat oven to 350. Line pan(s) with parchment paper; lightly grease and flour. Set pan(s) aside.

Stir together flour, baking soda, salt and cinnamon.

Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, pineapple, coconut and nuts. Pour into prepared cake pan(s).

Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan(s) on wire racks 15 minutes. Remove from pan(s) and cool completely on wire racks. Spread cream cheese frosting between layers (if making more than one layer) and on top and sides of cake.
Personal Notes:
Personal Notes:
This is THE best carrot cake!

 

 

 

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