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This carrot cake is so moist and rich it will melt in your mouth. Be sure to top it with my cream cheese icing for the ultimate in dessert cakes!
- Mix dry ingredients into a bowl. Add oil, eggs and vanilla and beat well. Fold in walnuts, coconut, carrots and pineapple.
- Pour batter into greased 9 inch layer cake pans lined with wax paper. Bake at 350 degrees for 30-35 minutes or until the edges have pulled away from the sides.
- Cool on a cake rack for 3 hours. Frost with creamcheese icing and dust with confectioners sugar. Enjoy!
This is a moist and yummy keeper cake and one which I have made many times before. It always goes very well in my house with my family and friends :)