Connie's Carrot Cake


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Member since 2014
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Serves 16 | Prep Time 30 | Cook Time 30

Why I Love This Recipe

My daughter-in-law's very favorite dessert....So this is dedicated to you, Connie!


Ingredients You'll Need

Cake:
2 c. cake flour
2 t. Baking soda
3/4 t. Salt
2 t. cinnamon
3 large eggs
2 c. granulated sugar
3/4 c. vegetable oil
3/4 c. buttermilk
1 1/2 t. vanilla
1 (8 oz.) can crushed pineapple
2 c. grated carrots
1 c. sweetened coconut
1 c. pecans, chopped
Icing:
12 oz. Philadelphia Cream Cheese, softened
3/4 c. butter, softened
1/4 c. evaporated milk
3 c. confectioners sugar
1/2 t. salt
1 1/2 t. vanilla


Directions

Cake:


Preheat oven to 350 degrees.


Lightly grease 3 9 inch round cake pans, then line bottoms with parchment paper.


Spray parchment with Pam.


Stir together dry ingredients except sugar.


Beat in eggs, sugar, oil, buttermilk, and vanilla at medium speed.


Fold in carrots, pineapple, coconut, and pecans.


Pour batter evenly into pans.


Bake 30 minutes.


Cool in pans for about 10 minutes.


Remove from pans and cool completely.


Icing:


Mix all ingredients by hand.


Spread between layers, on sides and top.


Refrigerate.


Questions, Comments & Reviews



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