Alaska Carrot Cake Recipe

Name: Alaska Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 3 eggs; 2 tsp. baking soda; 2 tsp. cinnamon; 2 tsp. vanilla; 1/2 c. crushed (drained) pineapple; 1 1/2 c. shredded coconut; 1 c. Rice Krispies cereal; 1 c. chopped nuts; 3/4 c. vegetable oil; 1/2 tsp. salt; 3/4 c. buttermilk; 2 c. grated carrots; 2 c. plain flour

Servings: persons

2 c. sugar
3 eggs
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla
1/2 c. crushed (drained) pineapple
1 1/2 c. shredded coconut
1 c. Rice Krispies cereal
1 c. chopped nuts
3/4 c. vegetable oil
1/2 tsp. salt
3/4 c. buttermilk
2 c. grated carrots
2 c. plain flour

1
Cream sugar and oil together in large mixing bowl.
2
Add eggs, one at a time, beating after each addition.
3
Combine dry ingredients and add
4
alternately
5
with buttermilk and vanilla, mixing
6
until smooth.
7
Fold
8
in
9
remaining
10
ingredients.
11
Pour equal amounts of batter into
12
3
13
well-greased and floured 8 or 9-inch round cake pans.
14
Bake
15
in
16
preheated
17
350u00b0 oven for 25 minutes.
18
Cool 10 minutes.
19
Remove
20
from
21
pans
22
and frost with orange cream frosting when completely cool.

2022

kcal

Calories

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 c. sugar, 3 eggs, 2 tsp. baking soda, 2 tsp. cinnamon, and more.

Yes, Alaska Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Alaska Carrot Cake

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