Old-Fashioned Carrot Cake

This old-fashioned carrot cake with cream cheese icing is made with buttermilk, coconut, pineapple, and walnuts for a moist, cinnamon-spiced treat.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 604 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish; set aside.

Step 2

Mix together sugar, oil, buttermilk, eggs, and 1 teaspoon vanilla in a large bowl until well combined. Stir in carrots, pineapple, and coconut. Combine flour, baking soda, cinnamon, and salt in a medium bowl; gently stir into carrot mixture. Mix in nuts until incorporated. Spread batter into the prepared dish.

Step 3

Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 55 minutes. Remove from the oven and set aside to cool.

Step 4

Beat together confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla in a large bowl with an electric mixer until creamy. Frost cooled cake while still in the dish.