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Old-Fashioned Carrot Cake

4

0 min

Old-Fashioned Carrot Cake

Old-Fashioned Carrot Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

15 persons

Calories

604

Rating

4.00★ (831)

Cuisine

Author: Victoria Buriak
Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

Ingredients

  • white sugar: 2 cups
  • vegetable oil: 0.75 cup
  • buttermilk: 0.75 cup
  • eggs: 3 piece
  • vanilla extract: 2 tsp (divided)
  • carrots: 2 cups (grated)
  • pineapple: 1 can (15 ounce can, drained, crushed)
  • flaked coconut: 1 cup
  • all-purpose flour: 2 cups
  • baking soda: 2 tsp
  • ground cinnamon: 2 tsp
  • ½ teaspoons salt: 1 piece
  • walnuts: 1 cup (chopped)
  • confectioners' sugar: 4 cups
  • cream cheese: 1 pack (8 ounce pack)
  • butter: 0.5 cup

Metric Conversion

Stages of cooking

Old-Fashioned Carrot Cake Photo 21
Old-Fashioned Carrot Cake Photo 32
Old-Fashioned Carrot Cake Photo 43
Old-Fashioned Carrot Cake Photo 54
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish; set aside.
    Old-Fashioned Carrot Cake Photo 2
  2. Mix together sugar, oil, buttermilk, eggs, and 1 teaspoon vanilla in a large bowl until well combined. Stir in carrots, pineapple, and coconut. Combine flour, baking soda, cinnamon, and salt in a medium bowl; gently stir into carrot mixture. Mix in nuts until incorporated. Spread batter into the prepared dish.
    Old-Fashioned Carrot Cake Photo 3
  3. Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 55 minutes. Remove from the oven and set aside to cool.
    Old-Fashioned Carrot Cake Photo 4
  4. Beat together confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla in a large bowl with an electric mixer until creamy. Frost cooled cake while still in the dish.
    Old-Fashioned Carrot Cake Photo 5

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