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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Gomez 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:  
2 c. white sugar
3/4 c. vegetable oil
3 eggs
1 tsp. vanilla extract
3/4 c. buttermilk
2 c. grated carrots
1 c. flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 ½ tsp. salt
1 c. chopped walnuts or pecans

Frosting
1 c. butter
2 (8 ounce) package cream cheese
2 tsp. vanilla extract
2 tsp. lemon juice
4-5 c. confectioners' sugar (taste to your preference)

Directions:
Directions:
Preheat oven to 350ºF. Grease two 9” inch baking pans and set aside. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple (gently with spatula). In a separate bowl, combine flour, baking soda, cinnamon, and salt. Stir into carrot mixture a little at a time. Stir in chopped nuts and spread batter into prepared pan. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven and set aside to cool.

Frosting
In a medium mixing bowl, combine butter, cream cheese, vanilla, lemon juice and confectioners' sugar. Blend until creamy. Frost when cake has cooled.

 

 

 

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