Moist Carrot Cake With Cream Cheese Frosting
A moist, dense and delicious cake.
READY IN: 1hr 10mins
YIELD: 1 2layer cake
UNITS: US
INGREDIENTS
Nutrition- 3cups finely grated carrots
- 2cups flour
- 2cups sugar
- 2teaspoons baking soda
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 1teaspoon cinnamon
- 4
- 1 1⁄2cups vegetable oil
- 1 1⁄4teaspoons vanilla extract
- 1(8 ounce) can crushed pineapple in juice
- 3⁄4cup golden raisin
- 3⁄4chopped pecans
- 3⁄4cup coconut
- 3 1⁄2cups powdered sugar
- 1(8 ounce) package cream cheese
- 1⁄2
- 1 1⁄4teaspoons vanilla extract
- 1cup chopped pecans
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DIRECTIONS
- Preheat oven to 350 degrees.
- Grease 2 round cake pans.
- In large mixing bowl, combine carrots, flour, sugar, baking soda, baking powder, salt and cinnamon.
- Mix until combined.
- Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple, raisins, coconut and 3/4 cup chopped pecans.
- Spoon batter into prepared pan.
- Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes, comes out clean.
- Cool.
- Make frosting by combining the sugar, cream cheese, butter and vanilla and beating until smooth.
- Stir in pecans.
- Spread on cooled cake.
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