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Ultimate Carrot Cake Recipe

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This recipe for Ultimate Carrot Cake, by , is from All in the Family Cookbook Project, 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!

Contributor:  
Contributor:  
Marisa Johnson

Category:
Category:

Ingredients:  
Ingredients:  
2 cups white sugar
cups vegetable oil
3 eggs
1 tsp vanilla
cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 15 oz can crushed pineapple, drained.
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup chopped walnuts
cup butter
8 oz cream cheese
1 tsp vanilla
4 cups powdered sugar

Directions:
Directions:
Preheat oven to 350.
In a large bowl, mix together sugar, oil, eggs, vanilla and buttermilk. Stir in carrots, coconut and pineapple.

In a separate bowl, combine flour, baking soda, cinnamon and salt. Gently stir into the carrot mixture. Stir in chopped nuts, Spread the batter into prepared pan(s).

Bake for 55 minutes or until toothpick inserted into the cake comes out clean. Remove from oven and set aside to cool. (The pans you choose to use will determine your actual baking time).

In a medium mixing bowl, combine butter, cream cheese, vanilla and powdered sugar, and blend until creamy. Frost the cake.

Personal Notes:
Personal Notes:
This recipe makes a cake that is SO moist and dense, and not overly sweet. It's the best carrot cake I've ever had.

When I made it I substituted some blood orange olive oil for butter in the frosting and it worked really well. You could use a bit of orange extract instead--it just kind of cuts that sweetness a bit.

 

 

 

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