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Carrot Cake

Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 2 cups sugar
  • ¾ cup vegetable oil
  • ¾ cup buttermilk
  • 2 teaspoons vanilla
  • 2 cups grated carrot
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup sweetened coconut
  • 1 cup chopped pecans or walnuts

For the cream cheese frosting:

  • ¾ cup butter softened
  • 1 8-ounce package cream cheese, softened
  • 1 3-ounce package cream cheese, softened
  • 3 cups sifted powdered sugar
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Line 2 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
  2. Stir together first 3 ingredients.
  3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
  4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
  5. To make the frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.