Carrot Cake Recipe
This moist, pineapple-infused carrot cake is packed with coconut and raisins, then finished with silky cream cheese frosting.
Serving15 servings
Ingredients
Cake
- 1 ¼ cup canola oil
- 2 cup sugar
- 3 eggs
- 2 cup grated carrots
- 1 cup crushed pineapple, drained
- 2½ cup flour
- 1 cup shredded coconut
- 1 cup raisins
- ¾ cup chopped walnuts, optional
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- 1 teaspoon vanilla
Frosting
- 3 cup powdered sugar
- ½ cup butter, (softened to room temperature, do not melt)
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
Instructions
- In a large bowl cream together oil, sugar, and eggs.
- Then add remaining cake ingredients and mix until well blended.
- Pour into a greased 9 x 13 inch baking dish. (I used a glass pan)
- Bake at 325℉ for 45 minutes.
- Cool completely on a cooling rack before frosting the cake.
- After the cake has cooled, mix the powdered sugar, butter, cream cheese and vanilla in a separate bowl until smooth and creamy. Spread evenly over cake.
Notes
You can substitute butter or shortening for the margarine in the cream cheese frosting.
Nutrition
Calories: 485 kcal · Carbohydrates: 83 g · Protein: 6 g · Fat: 16 g · Saturated Fat: 8 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 57 mg · Sodium: 326 mg · Potassium: 276 mg · Fiber: 3 g · Sugar: 57 g · Vitamin A: 3181 IU · Vitamin C: 3 mg · Calcium: 68 mg · Iron: 2 mg