Old-Fashioned Carrot Cake
Description
This old-fashioned carrot cake with cream cheese icing is made with buttermilk, coconut, pineapple, and walnuts for a moist, cinnamon-spiced treat.
Ingredients
•
2 cups white sugar
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3/4 cup vegetable oil
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3/4 cup buttermilk
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3 eggs
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1 teaspoon vanilla extract
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2 cups grated carrots
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1 (15 ounce) can crushed pineapple, drained
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1 cup flaked coconut
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2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1 1/2 teaspoons salt
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1 cup chopped walnuts
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4 cups confectioners' sugar
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1 (8 ounce) package cream cheese
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1/2 cup butter
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish; set aside.
2
Mix together sugar, oil, buttermilk, eggs, and 1 teaspoon vanilla in a large bowl until well combined. Stir in carrots, pineapple, and coconut. Combine flour, baking soda, cinnamon, and salt in a medium bowl; gently stir into carrot mixture. Mix in nuts until incorporated. Spread batter into the prepared dish.
3
Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 55 minutes. Remove from the oven and set aside to cool.
4
Beat together confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla in a large bowl with an electric mixer until creamy. Frost cooled cake while still in the dish.