Carrot Cake
A classic carrot cake recipe complete with walnuts and cream cheese frosting.
Servings: 8 servings
Calories: 955kcal
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 1 cup shredded carrots
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 8 ounces crushed pineapples drained
- 1 cup sweetened shredded coconut
Cream Cheese Frosting
- 8 ounces cream cheese
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Grease and flour 2 9-inch cake pans and set aside.
- In a large bowl, mix together the all-purpose flour, baking soda, and salt, set aside.
- In a separate bowl, whisk 3 eggs, sugar, buttermilk, vegetable oil, vanilla extract, shredded carrots, cinnamon, pineapples, and shredded coconut.
- Add the flour mixture to the wet mixture and mix for about 15 seconds.
- Pour the batter into the 2 cake pans and bake for about 28-30 minutes.
- Once the cakes come out of the oven, let it cool completely.
- For the frosting, mix the butter and cream cheese until smooth.
- Add the vanilla extract and powdered sugar and mix for about 4 minutes.
- Frost the cake and Enjoy!
Notes
- This carrot cake is super soft and moist therefore you want to make sure you clean the knife after cutting each slice. That will ensure nice and clean cuts.
Nutrition
Serving: 8g | Calories: 955kcal | Carbohydrates: 127g | Protein: 8g | Fat: 48g | Saturated Fat: 33g | Cholesterol: 125mg | Sodium: 631mg | Potassium: 163mg | Fiber: 1g | Sugar: 101g | Vitamin A: 860IU | Calcium: 79mg | Iron: 2.2mg