Blue Ribbon Carrot Cake Recipe

Name: Blue Ribbon Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour; 2 tsp. soda; 1/2 tsp. salt; 2 tsp. cinnamon; 3 eggs, well beaten; 3/4 c. oil; 3/4 c. buttermilk; 2 c. sugar; 2 tsp. vanilla; 1 (8 oz.) can crushed pineapple, drained; 2 c. grated carrots; 1 (3 1/2 oz.) can flaked coconut; 1 c. chopped walnuts (optional); Orange-Cream Cheese Frosting

Servings: persons

2 c. all-purpose flour
2 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
3 eggs, well beaten
3/4 c. oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla
1 (8 oz.) can crushed pineapple, drained
2 c. grated carrots
1 (3 1/2 oz.) can flaked coconut
1 c. chopped walnuts (optional)
Orange-Cream Cheese Frosting

1
Preheat oven to 350u00b0.
2
Use 2 (9-inch) round pans.
3
Combine flour, soda, salt and cinnamon.
4
Set aside.
5
Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.
6
Stir in flour mixture, pineapple, carrots, coconut and walnuts.
7
Pour into layer pans.
8
Bake 35 to 40 minutes.
9
Spread with Orange-Cream Cheese Frosting.

2196

kcal

Calories

129

Fat

238

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. all-purpose flour, 2 tsp. soda, 1/2 tsp. salt, 2 tsp. cinnamon, and more.

Yes, Blue Ribbon 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.

Blue Ribbon Carrot Cake

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