Incredibly Moist Carrot Cake with Cream Cheese Frosting
This is a great cake for spring or to celebrate Easter. It has pineapples, cocunuts and an abundance of carrots topped with the most delicious NO-FAIL cream cheese frosting.
Ingredients
- 2 1/2 cups flour
- 1 3/4 cups sugar
- 2 1/4 tsp baking soda
- 2 1/4 tsp cinnamon
- 3/4 tsp salt
- 1 cup oil
- 3 cups shredded carrots
- 3/4 tsp vanilla
- 3 eggs, beaten
- 1 cup shredded coconut
- 8 oz pineapples, crushed undrained
- 1/2 cup walnuts or pecans
- Cream Cheese Frosting
- 1 lb confectioner sugar (3 1/2 cups)
- 8 oz cream cheese
- 1 stick of butter
- 2 tsp vanilla
Instructions
- Mix dry ingredients in bowl (except cococonuts, nuts and carrots), mix well by hand
- in seperate larger bowl mix wet ingredients (except pineapples) beat until mixed well
- add dry ingredients in portions to bowl with wet ingredients, beat until mixed well
- add coconut, pineapple and nuts. Beat till fullyt mixed.
- Bake in 9x13 pan at 350 degrees Fahrenheit for 40-45 minutes
- Cream Cheese Frosting
- cream butter and cream cheese together
- add confectioner sugar in portions, mixing after every addition
- add vanilla