RECIPE: Classic Carrot Cake
Carrot cake is one of those things that you either love or hate. Chances are that if you hate carrot cake, you might have been munching on some bad recipes! Try this one out from blogchef.net and we’re certain that you will be converted and in heaven!
Classic Carrot Cake
This cake is moist, rich and highly flavorful. The recipe calls for a 9×13” baking pan but I made a double layer cake instead. If you want to make a double layer cake just pour the mixture out evenly into 2 round baking pans. Enjoy.
Ingredients:
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/3 cups white sugar
- 2 teaspoons ground cinnamon
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup walnuts (chopped)
- 1 (8 ounce) can crushed pineapple (drained)
- Frosting-
- 1 (8 ounce) package cream cheese (softened)
- ¼ cup butter (softened)
- 2 cups powdered sugar
Instructions:
Step 1: Preheat the oven to 350 degrees. In a large bowl mix flour, baking soda, cinnamon, baking powder and salt. Make a well in the center of the flour mixture and add sugar, eggs, oil and vanilla extract. Mix with a spoon until smooth. Stir in carrots, walnuts, coconut and pineapple.
Step 2: Pour into a greased 9×13” baking pan and bake in the oven for 45 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.
Step 3: While cake is cooling, to the make cream cheese frosting- In a bowl beat the butter and cream cheese until smooth. Add the powdered sugar, 1 cup at a time and beat until smooth. Spread frosting over the top of the cake.
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