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"The belly rules the mind."--Spanish Proverb

Loaded Carrot Cake Recipe

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This recipe for Loaded Carrot Cake is from Carmen's Favourite Recipes, 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 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1 ½ cups canola oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup sweetened shredded coconut
1 cup chopped nuts

CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional chopped nuts
Directions:
Directions:
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
Pour into a greased 13x9-in. baking pan. Bake at 350°F for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

 

 

 

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