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Old-Fashioned Carrot Cake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Moist, cinnamon-spiced carrot cake with creamy cream cheese icing, buttermilk, coconut, pineapple, and walnuts.
Ingredients:
  • 0.75 cup vegetable oil
  • 0.75 cup buttermilk
  • 3 eggs
  • 2 cups grated carrots
  • 1 (15 ounce) can crushed pineapple, drained
  • 1 cup flaked coconut
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1.5 teaspoons salt
  • 1 cup chopped walnuts
  • 4 cups confectioners' sugar
  • 1 (8 ounce) package cream cheese
  • 0.5 cup butter
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking dish; set aside.
  • In a large bowl, thoroughly blend sugar, oil, buttermilk, eggs, and 1 teaspoon vanilla. Add carrots, pineapple, and coconut. In a separate medium bowl, combine flour, baking soda, cinnamon, and salt; gently fold into carrot mixture. Mix in nuts and spread batter in prepared dish.
  • Bake at the preheated oven until a toothpick inserted comes out clean, approximately 55 minutes. Allow it to cool after removing from the oven.
  • Using an electric mixer, blend confectioners' sugar, cream cheese, butter, and the remaining teaspoon of vanilla in a large bowl until smooth and creamy. Spread the frosting on the cooled cake while it is still in the dish.

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