I hadn’t made this recipe for several years but when we recently celebrated our newest co-worker’s birthday, I volunteered to bring “The Best Ever Carrot Cake”! I love the convenience of baking a 9 x 13 cake rather than a layer cake, too. It’s delicious and so moist, and the cream cheese frosting is amazing. If you’re a fan of carrot cake, you’ll want to try it! And, be sure to let me know if you do!
(Serves 12-16)
Ingredients: Carrot Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 eggs
- 1½ cups vegetable oil
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 1 cup well-drained crushed pineapple
- 1 cup flaked coconut
- ½ cup chopped nuts
Ingredients: Cream Cheese Frosting
- 2 packages (3 ounces each) cream cheese, softened
- 3 cups confectioners’ sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- ½ cup chopped nuts
Instructions
- In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in the pineapple, coconut and nuts.
- Pour into a greased 13-inch by 9-inch baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, beat cream cheese in a small mixing bowl until fluffy. Add the confectioners’ sugar, butter and vanilla; beat until smooth. Frost cake and sprinkle with nuts. Store in the refrigerator.
EnJOY!
