Carrot Cake

Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 616 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ cup butter
• 1 cup chopped walnuts
• 3 eggs
• 2 teaspoons baking soda
• ¾ cup vegetable oil
• 1 cup flaked coconut
• 1 ½ teaspoons salt
• ¾ cup buttermilk
• 4 cups confectioners' sugar
• 1 (8 ounce) package cream cheese
• 1 (15 ounce) can crushed pineapple, drained
• 2 cups grated carrots

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.

Step 2

In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.

Step 3

Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.

Step 4

In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.