World’s Best Carrot Cake

• Vegetarian

• Produce

  • 2 cups Carrots
  • 1 (8 ounce can Pineapple, with juice

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1 1/2 cups White sugar

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Coconut, Flaked
  • 1 cup Walnuts

• Dairy

  • 3/4 cup Buttermilk

Found on norinesnest.com

Description

Directions

• Preheat oven to 350 degrees. Grease and flour two or three 8 inch pans, depending on if you are doing a two layer or three layer cake.
• In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well.
• Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
• Next add your carrots, coconut, crushed pineapple with juice and chopped walnuts. Mix till just blended.
• Pour into prepared 8 inch cake rounds, bake at 350 degrees for 35 minutes. Check to see if done. If finger lightly pressed in center bounces back it is done.
• Allow to cool in cake pans. Invert onto cake plate and frost each layer.
• 1/2 cup butter (softened)
• 8 oz. cream cheese (softened)
• 1 tsp vanilla extract
• 1 lb. powdered sugar
• Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and sifted powdered sugar and beat until nice and smooth. Test the consistency of the frosting. Too thin? Add powdered sugar 2 Tablespoons at a time. Too thick? Add a teaspoon of milk at a time.

Nutrition