Sister Beth's Carrot Cake recipe
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Ingredients
- 1 cup vegetable oil 2 cups white sugar 3 eggs, beaten 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 2 cups shredded carrots 1 (8 ounce) can crushed pineapple, drained 1 cup shredded coconut 1 cup chopped walnuts 1 cup confectioners' sugar 1 (4 ounce) package cream cheese, softened 5 tablespoons butter, softened 1 dash vanilla extract
Nutrition Info
- 613.5 caloriescarbohydrate: 69.6 gcholesterol: 69.6 mgfat: 36 gfiber: 2.7 gprotein: 6.4 gsaturatedFat: 10.1 gservingSize: -sodium: 409.3 mgsugar: 47.2 gtransFat: : -unsaturatedFat: : -
Directions Sister Beth's Carrot Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13-inch baking pan.
Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
Combine flour, cinnamon, baking soda, and salt in a separate bowl.
Stir oil mixture into flour mixture until a well-mixed batter forms.
Fold carrots, pineapple, coconut, and walnuts into batter, pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour, cool completely, about 1 hour.
Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended, spread over cooled cake.