The Wipe Your Mouth – Carrot Cake

It’s the Cadillac of all carrot cakes.  Let’s be honest – it’s also my most favorite cake ever.

INGREDIENTS:

 

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1-1/2 cups canola oil
  • 2 cups finely grated carrots
  • 1 teaspoon vanilla extract
  • 1 cup well-drained crushed pineapple
  • 1 cup sweetened shredded coconut
  • 1 cup chopped nuts (I use walnuts)

CREAM CHEESE FROSTING:

  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Additional chopped nuts

DIRECTIONS:

  • In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
  • Pour into a greased 13×9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners’ sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

Enjoy this one.  I swear it’s worth the few extra calories.  The pan is heavy as hell too, so don’t go running around with it, LOL.

 

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