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Carrot Cake Recipe

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This recipe for Carrot Cake is from Maria's 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:  
2 cup sugar
1 cup corn oil
3 large eggs
2 teaspoon vanilla extract
2 cup all purpose flour
2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup drained unsweetened crushed pineapple
3 cup grated carrots
1 cup chopped walnuts
1 cup shredded coconut
Directions:
Directions:
Preheat oven to 350. Butter two 9 in. cake pans. Line pans with waxed paper. Beat sugar, oil, eggs and vanilla in bowl to blend. Sift flour, baking soda, cinnamon and salt into sugar mixture. Beat to blend. Add pineapple to batter. Stir in carrots, walnuts and coconut. Divide between pans.

Bake until tester comes out clean, about 40 minutes. Cool on rack 15 minutes. Cut around side of pan to loosen. Turn onto rack. Remove waxed paper and cool completely.

FROSTING:

2 8-ounce pkgs. cream cheese, room temp.
6 T. butter, room temp.
2 C. powdered sugar
1-1/2 t. vanilla extract

Beat cream cheese and butter in bowl until smooth. Sift powdered sugar into mixture. Beat until smooth. Beat in vanilla.

Spread frosting over cooled cake. Chill until firm, about 1 hour.

 

 

 

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