Home Made Recipes

 

Sister Beth’s Carrot Cake

Sister Beth's Carrot Cake

Ingredients

Original recipe makes 12 servings Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 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

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  • PREP

    20 mins

  • COOK

    1 hr

  • READY IN

    2 hrs 20 mins

Sister Beth's Carrot Cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 9×13-inch baking pan.
  3. Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
  4. Combine flour, cinnamon, baking soda, and salt in a separate bowl.
  5. Stir oil mixture into flour mixture until a well-mixed batter forms.
  6. Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
  7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
  8. Whisk confectioners’ sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Nutrition

  • Calories
  • 614 kcal
  • 31%
  • Carbohydrates
  • 69.6 g
  • 22%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 36 g
  • 55%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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Recipe by Food Eater

“One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.”

Categories:   Carrot Cake

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