adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sister Beth's Carrot Cake
Sister Beth's Carrot Cake
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
140 minutes
Deliciously moist carrot cake with pineapple, coconut, and walnuts, topped with homemade cream cheese frosting.
Ingredients:
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups shredded carrots
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup chopped walnuts
  • 1 cup confectioners' sugar
  • 1 (4 ounce) package cream cheese, softened
  • 5 tablespoons butter, softened
  • 1 dash vanilla extract
Instructions:
  • Preheat oven to 350°F (175°C).
  • Prepare a 9x13-inch baking pan by greasing and flouring it.
  • In a bowl, blend together vegetable oil, white sugar, eggs, and 1 teaspoon of vanilla extract until silky and well combined.
  • In a separate bowl, mix together flour, cinnamon, baking soda, and salt.
  • Combine the oil mixture with the flour mixture until a smooth batter is achieved.
  • Gently incorporate carrots, pineapple, coconut, and walnuts into batter, then transfer mixture into the prepared baking pan.
  • Bake in the preheated oven for 1 hour until a toothpick inserted in the center comes out clean. Then allow it to cool completely for about 1 hour.
  • Combine confectioners' sugar, cream cheese, butter, and a hint of vanilla extract in a bowl until smooth; spread the mixture over the cooled cake.

Similar Recipes