Sister Beth's Carrot Cake
Description
This carrot cake combines carrots, pineapple, and cinnamon with shredded coconut and walnuts for a perfectly delicious cake. Homemade cream cheese frosting provides a smoothness with every bite.
Ingredients
•
1 cup vegetable oil
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2 cups white sugar
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3 eggs, beaten
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon salt
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2 cups shredded carrots
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1 (8 ounce) can crushed pineapple, drained
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1 cup shredded coconut
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1 cup chopped walnuts
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1 cup confectioners' sugar
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1 (4 ounce) package cream cheese, softened
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5 tablespoons butter, softened
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1 dash vanilla extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease and flour a 9x13-inch baking pan.
3
Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
4
Combine flour, cinnamon, baking soda, and salt in a separate bowl.
5
Stir oil mixture into flour mixture until a well-mixed batter forms.
6
Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
7
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
8
Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.