Satisfy your cravings for a truly delicious and moist carrot cake with cream cheese icing.
Preparation:
30mins
Cooking:
1hr
Total:
1hr30mins
Serves:
1
Ingredients
For Cake:
5eggsroom temp
3cupssugar
1cupoil
1cupbuttermilk or 1 cup plain low-fat yogurt
1tbspvanilla
3cupsflour
1tbspbaking soda
1tbspcinnamon
½tspsalt
3cupscarrotsshredded
20ozcan crushed pineappledrained
1 ½cupssweetened coconut
1 cupnutsoptional
For Cream Cheese Icing:
8ozcream cheeseroom temp
½cupbutterroom temp
4cupsifted powdered sugar
1tspvanilla
½cupchopped nutsoptional
Instructions
Carrot Cake:
Preheat oven to 325 degrees F.
Mix together eggs, sugar, oil, buttermilk and vanilla until well mixed.
In a separate bowl, mix together flour, baking soda, cinnamon, and salt.
Stir the dry ingredients into wet mixture, half at a time. Add carrots, pineapple, coconut, and nuts. Mix well.
Pour the mixture into a 9x13 inch pan or pour 8 cups in each of two 9-inch round pans. Bake in oven for 55 to 60 mins, or until done. Cool on wire rack.
Cream Cheese Icing:
Beat cream cheese and butter until fluffy.
Gradually add powdered sugar, beating until smooth; then stir in vanilla.
Spread over cooled cake and sprinkle with nuts, if desired.