Frosted Carrot Cake
Total Time:Prep: 20 min. Bake: 50 min. + cooling
By Taste Of Home Editorial Team
Recipe by Melanie Habener, Santa Maria, California
Tested by Taste of Home Test Kitchen
Taste of Home's Editorial Process
Updated on Jan. 01, 2018
Getting your Trinity Audio player ready...
We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.
Frosted Carrot Cake
Yield:12-15 servings
Prep:20 min
Cook:50 min
Ingredients
- 3 large eggs
- 3/4 cup canola oil
- 3/4 cup buttermilk
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 can (8 ounces) crushed pineapple, undrained
- 2 cups grated carrots
- 1 cup raisins
- 1 cup chopped nuts
- 1 cup sweetened shredded coconut
- cream cheese frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Directions
-
1In a large bowl, beat the eggs, oil, buttermilk, sugar and vanilla until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into egg mixture until blended. Stir in the pineapple, carrots, raisins, nuts and coconut.
-
2Pour into a greased 13x9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
-
3In another large bowl, combine frosting ingredients; beat until creamy. Frost cake.
Nutrition Facts
1 piece: 599 calories, 29g fat (11g saturated fat), 74mg cholesterol, 378mg sodium, 81g carbohydrate (62g sugars, 2g fiber), 7g protein.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.