- 1 cup vegetable oil
- 2 cups white sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped walnuts (optional)
- 1 cup confectioners' sugar
- 1 (4 ounce) package cream cheese, softened
- 5 tablespoons butter, softened
- 1 dash vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9x13-inch baking pan.
- Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
- Combine flour, cinnamon, baking soda, and salt in a separate bowl.
- Stir oil mixture into flour mixture until a well-mixed batter forms.
- Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
- Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.
04/15/2018
recipepes.com
Sister Beth's Carrot Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
