Carrot Cake

Name: Carrot Cake
Ingredients: 2 cups white sugar; 3/4 cup vegetable oil; 3 eggs; 1 teaspoon vanilla extract; 3/4 cup buttermilk; 2 cups grated carrots; 1 cup flaked coconut; 1 (15 ounce) can crushed pineapple, drained; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 1/2 teaspoons salt; 1 cup chopped walnuts; 1/2 cup butter; 1 (8 ounce) package cream cheese; 1 teaspoon vanilla extract; 4 cups confectioners' sugar

17 ingredients

13 steps

Ingredients

2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 cup chopped walnuts
1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Grease a 9x13 inch baking pan.
3

Set aside.
4

In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk.
5

Stir in carrots, coconut, vanilla, and pineapple.
6

In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture.
7

Stir in chopped nuts.
8

Spread batter into prepared pan.
9

Bake for 55 minutes or until toothpick inserted into cake comes out clean.
10

Remove from oven, and set aside to cool.
11

In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar.
12

Blend until creamy.
13

Frost cake while still in the pan.