Best Carrot Cake
Adapted from Southern Living October 1997
This classic favorite can be baked for any occasion. For more flavor, toast the nuts and coconut before adding to the batter.
Prep Time: 1hr | Cook Time: 30min | Total Time: 1hr 30min | Yield: 1 - 9 inch cake
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
2 cups flaked coconut, toasted, divided
1 cup chopped pecans or walnuts, toasted, divided
Cream Cheese Frosting
¾ cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 ½ teaspoons vanilla extract
Instructions:
Preheat oven to 350 degrees. Line 3 (9-inch) round cake pans with parchment paper; lightly grease and flour parchment paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, crushed pineapple, 1 cup toasted coconut flakes, and 1/2 cup toasted pecans. Pour batter into prepared cake pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.
Make cream cheese frosting while cakes are cooling. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Decorate cake with toasted remaining toasted coconut and nuts.
Nutrition Facts:
Serving Size: ¹⁄₁₈ slice
Calories: 275
Total Fat: 6 g
Total Carbohydrates: 53 g
Protein: 4 g