Carrot Cake Supreme
Apple Tree
about 3 hours ago
A delicious and moist carrot cake with a cream cheese frosting that will leave you wanting more.
Cooking Time
1 hour
Serving Size
12 servings
Nutrition Per Serving
Cal
350 per serving
Protein
5g
Fat
18g
Sat Fat
4g
Carbs
45g
Chole
60mg
Fiber
3g
Sugar
30g
Sodium
250mg
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 eggs
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup raisins (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Stir in oil and eggs until well blended.
- Fold in carrots, walnuts, pineapple, vanilla, raisins, and coconut.
- Pour into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- For the frosting, mix together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Frost cake once cooled.
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