Carrot Cake
By far, this is the best carrot cake recipe ever! The batter is moist and dense, with the perfect balance of ingredients. The cream cheese frosting tops it off with another layer of flavor.
It will be one of your favorites; make it for your first “sister getaway!”
Cake:
2 cups sugar
2 tsp. vanilla
3 eggs
¾ cup buttermilk
½ cup oil
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
2 cups ground carrots
1 cup shredded coconut
1 – 8 oz. can crushed pineapple, drained
1 cup chopped walnuts
Frosting:
1 – 8 oz. package cream cheese
1 lb. powdered sugar
1 tsp. vanilla
½ stick butter
1. Preheat oven to 350*. Grease and flour a 9 X 13” baking dish.
2. Cream together sugar, vanilla, and eggs until smooth.
3. Add in the buttermilk and oil; mix well.
4. Sift together flour, soda, cinnamon, and salt; blend into wet ingredients.
5. Fold in carrots, coconut, pineapple, and nuts until fully incorporated.
6. Pour into prepared dish and bake approximately 40 minutes and until toothpick comes out clean.
Cool completely.
7. Blend together the frosting ingredients and top cake.
8. Keep any leftovers in the fridge (if there are any).
