Fabulous Cream Cheesed Carrot Cake
Ready In: 1 hr 5 mins
Serves: 10-12
Ingredients
Cake
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 4 eggs, beaten lightly
- 1 (8 ounce) can crushed pineapple with juice
- 1 1⁄2 cups canola oil
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 cup flaked coconut
- 2 cups carrots, grated
- 1 cup pecans, chopped
Frosting
- 6 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1⁄2 cup butter
- 1 teaspoon lemon juice
- 1 dash salt
- additional chopped pecans, for garnish
- lightly toasted flaked coconut, for garnish
Directions
- Mix together the sugar, flour, baking soda, and cinnamon.
- In a separate bowl, mix eggs, pineapple and juice, oil, vanilla,salt,coconut, carrots, and pecans.
- Add dry ingredients to the liquid mixture, and mix to combine well.
- Line 3 (8 inch) cake pans with waxed paper and divide cake batter evenly between pans.
- Bake in a preheated 350 oven for 35 to 40 minutes.
- Remove from oven and allow to cool on racks 30 minutes.
- Remove cakes from pans, remove waxed paper, and allow to cool completely.
- Combine the frosting ingredients and mix well with an electric hand mixer.
- When cake is completely cool, frost layers and top, but not sides.
- Sprinkle top with the additional chopped pecans and toasted coconut and refrigerate until serving time.
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