Best Carrot CakeUser Submitted Recipe
3 Cups All-Purpose Flour
3 Cups Sugar
1/2 Tsp Salt
1 Tbs Baking Soda
1 Tbs Cinnamon
1 1/2 Cups Corn Oil
4 Eggs, Slightly Beaten
1 Tbs Vanilla
1 1/2 Cups Chopped Walnuts
1 1/2 Cups (3 1/2 Oz. Can) Coconut
3 Cups Shredded Carrots
3/4 Cup (8 Oz. Can) Crushed Pineapple W/Juice
Heat oven to 350°.
Grease and flour 3-9 inch cake pans. (Lining bottom of pans with waxed or parchment paper makes removing cake from pan easier.) Set aside.
In a large bowl combine all ingredients and stir with rubber spatula until blended.
Pour into prepared pans and bake 35-40 minutes or until toothpick inserted near center comes out clean.
Allow cake to cool in pans 10-15 min. Loosen sides and turn onto cooling racks. Cool completely before frosting.
8 oz cream cheese, Room temp.
6 tbs butter, softened
4-5 cups confectioners’ sugar
1 tsp vanilla
Juice and zest of 1/2 lemon
Cream butter with cream cheese. Add vanilla, lemon juice and zest. Slowly add confectioners’ sugar. Beat until smooth. Add confectioners’ sugar until frosting reaches desired consistency.
no nutrition information available
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