Carrot Cake
Ingredients
Cake:
3 cups grated raw carrots
1 1/2 cups vegetable oil
4 eggs
2 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg (optional)
1 cup chopped pecans
Optional:
1/4-1/2 cups grated coconut
1/4-1/2 cups canned crushed pineapple (well-drained)
Cream Cheese Frosting:
8 oz. Philadelphia Cream Cheese, softened
16 oz. box powdered sugar
2 tsp vanilla extract
1 stick butter, softened
1 cup chopped pecans
Cooking Instructions
Carrot Cake:
Mix sugar and oil together; add eggs, one at a time, beating well after each.
Mix all dry ingredients together & add to sugar mixture. Then fold in carrots, nuts, coconut and pineapple.
Grease and flour a 9x13 inch pan. Bake at 350 for 45-60 minutes until done. Let cool before frosting.
Cream Cheese Frosting:
Mix butter, cream cheese and sugar until creamy. Stir in vanilla extract and pecans. Spread on cooled cake.
Mix sugar and oil together; add eggs, one at a time, beating well after each.
Mix all dry ingredients together & add to sugar mixture. Then fold in carrots, nuts, coconut and pineapple.
Grease and flour a 9x13 inch pan. Bake at 350 for 45-60 minutes until done. Let cool before frosting.
Cream Cheese Frosting:
Mix butter, cream cheese and sugar until creamy. Stir in vanilla extract and pecans. Spread on cooled cake.
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