Carrot Cake
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
1 13x9-inch cake
- Serves:
- 16
ingredients
-
CAKE
- 354.88 ml all-purpose flour (about 6 3/4 ounces)
- 315.37 ml granulated sugar
- 118.29 ml sweetened flaked coconut
- 78.78 ml chopped pecans
- 9.85 ml baking soda
- 4.92 ml salt
- 9.85 ml ground cinnamon
- 44.37 ml canola oil
- 2 large eggs
- 473.18 ml grated carrots
- 354.88 ml canned crushed pineapple, drained
- cooking spray
-
FROSTING
- 29.58 ml butter, softened
- 226.79 g package 1/3-less-fat- cream cheese, softened
- 709.77 ml powdered sugar
- 9.85 ml vanilla extract
- additional grated carrot (optional)
directions
- Preheat oven to 350°F.
- To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
- To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanill just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.