Carrot Cake

Name: Carrot Cake
Ingredients: Carrot Cake; 2 cups Sugar; 4 Large Eggs; 11/2 cup Canola Oil; 2 teaspoons Baking Soda; 3 teaspoons Cinnamon; 2 cups Flour; 4 cups Packed GratedCarrots; 1 teaspoon Salt; 1 Small Can Crushed Pineapple-Drained; 1 cup Coconut; 1 cup Toasted, Chopped Walnuts; Cream Cheese Frosting; 4 tablespoons Butter, At Room Temperature; 8 ounces Cream Cheese at Room Temperature; 1/4-1/2 Box of Powdered Sugar; 2 teaspoons Vannila

17 ingredients

6 steps

Ingredients

Carrot Cake
2 cups Sugar
4 Large Eggs
11/2 cup Canola Oil
2 teaspoons Baking Soda
3 teaspoons Cinnamon
2 cups Flour
4 cups Packed GratedCarrots
1 teaspoon Salt
1 Small Can Crushed Pineapple-Drained
1 cup Coconut
1 cup Toasted, Chopped Walnuts
Cream Cheese Frosting
4 tablespoons Butter, At Room Temperature
8 ounces Cream Cheese at Room Temperature
1/4-1/2 Box of Powdered Sugar
2 teaspoons Vannila

Directions

1

Cream sugar and the eggs for about 2 minutes with an electric mixer.
2

Add all the other ingredients. Mix Well.
3

Preheat the oven to 350 Degrees Butter and line 2 9 inch cake pans with parchment paper.
4

Split the batter between the 2 pans and bake for 50-60 minutes. Tester should just come out clean.
5

Blend all ingredients until smooth and creamy.
6

When cake has cooled completly, frost and layer the cake. I liek to toast coconut and adhear it to the frosted sides of the cake. I have also done this with toasted chopped walnuts. This cake freezes beautiful UNFROSTED!!! Defrost before fosting