I made this a few days ago. My husband’s had four slices of it already! I did not add the coconut and I used a different frosting recipe. I’m not a fan of buttercream type frostings. I used whipped cream, cream cheese, lemon juice and vanilla.
Carrot Cake
Ingredients
2 cups white sugar
3/4 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups finely grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 1/2cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 cup chopped walnuts
1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners’ sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
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.
Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
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.
yum!
carrot cake goes great with a simple cream cheese frosting - 1 stick butter, 8 oz cream cheese, 1 tap vanilla, 1 lb (~3 3/4 cup) powdered sugar)