Carrot Cake

Carrot Cake

367

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

Ingredients

2 h {{adjustedServings}} servings 616 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 616 kcal
  • 31%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 83.5g
  • 27%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
  2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
  3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
  4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
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Reviews

367
  1. 422 Ratings

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First, I gave this recipe only four stars simply because, while it turned out wonderfully and everyone loved it (Did a dry run cake by recipe exactly and it was gone in 50 minutes at work), but ...

Oh, how I wish there was an option of 10 stars! This recipe is awesome! It is extremely easy as well. I made one late the other night and the next day while I was at work my mom had the first pi...

I have made this recipe more than a few times and it has turned out consistenty and reliably well each time. Not too sweet, too dense, oily or spicy as some carrot cakes can be. The frosting i...