Connie's Carrot Cake
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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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