Tropical Carrot Cake
You will love this classic cake with the special flair it gets from pineapple.
Prep time:
Cook time:
Serving size: 16
Calories per serving: 372
Ingredients:
Cook time:
Serving size: 16
Calories per serving: 372
3 large eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts
1 cup sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
4 to 4 1/2 cups confectioners' sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
Directions:
In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.
For frosting, beat all ingredients in a bowl until smooth. Frost cake.
Source: tasteofhome.com
For frosting, beat all ingredients in a bowl until smooth. Frost cake.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
