This carrot cake is worth its weight in gold! It always gets compliments!
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
862 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
Step 2
In a large bowl, stir together the flour, baking powder, baking soda , salt and cinnamon. Add the sugar, oil and eggs; mix well for 1 minute. Stir in the carrots, pineapple, walnuts, and coconut. Divide the batter evenly between the prepared pans.
Step 3
Bake in the preheated oven until a toothpick inserted in the center of each cake layer comes out clean, 35 to 40 minutes (one layer may be done sooner than the other). Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Step 4
To make the frosting, beat butter and cream cheese until smooth. Mix in confectioners' sugar at low speed until combined; beat until fluffy. Stir in vanilla.
Ingredients
2 cups all-purpose flour
2 cups white sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ cup chopped walnuts
4 eggs
2 teaspoons baking powder
1 cup flaked coconut
1 ½ teaspoons salt
1 ½ teaspoons baking soda
1 ½ cups vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 (16 ounce) package confectioners' sugar, sifted
2 cups finely grated carrots
4 tablespoons butter, room temperature
2 (8 ounce) packages cream cheese, room temperature
