Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.
Ingredients
- white sugar: 2 cups
- vegetable oil: 0.75 cup
- buttermilk: 0.75 cup
- eggs: 3 piece
- vanilla extract: 2 tsp (divided)
- carrots: 2 cups (grated)
- pineapple: 1 can (15 ounce can, drained, crushed)
- flaked coconut: 1 cup
- all-purpose flour: 2 cups
- baking soda: 2 tsp
- ground cinnamon: 2 tsp
- ½ teaspoons salt: 1 piece
- walnuts: 1 cup (chopped)
- confectioners' sugar: 4 cups
- cream cheese: 1 pack (8 ounce pack)
- butter: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish; set aside.
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Mix together sugar, oil, buttermilk, eggs, and 1 teaspoon vanilla in a large bowl until well combined. Stir in carrots, pineapple, and coconut. Combine flour, baking soda, cinnamon, and salt in a medium bowl; gently stir into carrot mixture. Mix in nuts until incorporated. Spread batter into the prepared dish.
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Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 55 minutes. Remove from the oven and set aside to cool.
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Beat together confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla in a large bowl with an electric mixer until creamy. Frost cooled cake while still in the dish.
