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Frannie's Fantasy Carrot Cake
Moist, Tasty, the Best Ever Carrot Cake! |
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2 1/2 cups all-purpose flour
3 tsp. baking soda
1 Tbls. Cinnamon
1/2 tsp. salt
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
1 Tbls. vanilla
One 8oz. can crushed pineapple, drained
2 cups grated carrots
3 1/2 oz. shredded coconut
1 cup coarsely chopped walnuts (approximately 4 oz.)
Optional: 2 cups raisins
Cream Cheese Frosting:
1/4 pound (1 stick) butter, room temperature
One 8oz. package cream cheese, room temperature
2 cups powdered sugar, sifted
1 tsp. vanilla
Optional: 2 tsp. grated orange peel
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Preheat over to 350 degrees F.
Grease a 13x9 inch baking pan, or two 9-inch pans or a bundt pan; set aside.
Mix dry ingredients together and set aside.
In a large bowl, beat the eggs and add oil, buttermilk, sugar, and vanilla; mix until blended.
Add flour mixture, pineapple, carrot, coconut and walnuts. (If desired, add raisins, also.) Stir until blended well.
Pour into prepared pan(s) of your choice and bake for 1 hour or until toothpick inserted in center comes out clean.
Cream Cheese Frosting:
Cream together butter and cream cheese until fluffy. Add remaining ingredients and mix until smooth. Frost when cake cools.
Visit http://mysite.verizon.net/reso4qht (Three Teacher Press) for more of Frannie's Fine Recipes.
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Preparation Time: 25 minutes |
Serves: 12-15 |
| Recipe Origin: United States |
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Submitted by: |
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Francine Larson
Florida
United States |
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| This recipe has been viewed 3533 times. |
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