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Frannie's Fantasy Carrot Cake
Moist, Tasty, the Best Ever Carrot Cake!
2 1/2 cups all-purpose flour
3 tsp. baking soda
1 Tbls. Cinnamon
1/2 tsp. salt
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
1 Tbls. vanilla
One 8oz. can crushed pineapple, drained
2 cups grated carrots
3 1/2 oz. shredded coconut
1 cup coarsely chopped walnuts (approximately 4 oz.)
Optional: 2 cups raisins

Cream Cheese Frosting:
1/4 pound (1 stick) butter, room temperature
One 8oz. package cream cheese, room temperature
2 cups powdered sugar, sifted
1 tsp. vanilla
Optional: 2 tsp. grated orange peel

 

Preheat over to 350 degrees F.

Grease a 13x9 inch baking pan, or two 9-inch pans or a bundt pan; set aside.

Mix dry ingredients together and set aside.

In a large bowl, beat the eggs and add oil, buttermilk, sugar, and vanilla; mix until blended.

Add flour mixture, pineapple, carrot, coconut and walnuts. (If desired, add raisins, also.) Stir until blended well.

Pour into prepared pan(s) of your choice and bake for 1 hour or until toothpick inserted in center comes out clean.

Cream Cheese Frosting:
Cream together butter and cream cheese until fluffy. Add remaining ingredients and mix until smooth. Frost when cake cools.

Visit http://mysite.verizon.net/reso4qht (Three Teacher Press) for more of Frannie's Fine Recipes.


Preparation Time: 25 minutes Serves: 12-15
Recipe Origin: United States
Submitted by:
Francine Larson
Florida
United States
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