First Rate Carrot Cake Recipe

Name: First Rate Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1/2 teaspoon salt; 3 large eggs; 3/4 cup vegetable oil; 3/4 cup buttermilk; 2 cups sugar; 2 teaspoons vanilla extract; 1 can pineapple, canned, crushed 8 ounce, drained; 2 cups carrots shredded; 1/2 cup coconut dried,; 1 cup walnuts black,; 1/4 pound butter or margarine; 8 ounces cream cheese; 1 teaspoon vanilla extract; 2 cups powdered sugar sifted; 1 teaspoon orange juice; 1 teaspoon orange zest grated, fresh

Servings: persons

2 cups flour, all-purpose
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 can pineapple, canned, crushed 8 ounce, drained
2 cups carrots shredded
1/2 cup coconut dried,
1 cup walnuts black,
1/4 pound butter or margarine
8 ounces cream cheese
1 teaspoon vanilla extract
2 cups powdered sugar sifted
1 teaspoon orange juice
1 teaspoon orange zest grated, fresh

1
Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan.
2
Preheat oven to 350F (180C) degrees.
3
For Cake: Sift flour, baking soda, cinnamon and salt together; set aside.
4
In a large mixing bowl, beat eggs.
5
Add oil, buttermilk, sugar and vanilla; mix well.
6
Add flour mixture, drained pineapple, carrots, coconut and coarsely chopped walnuts.
7
Stir well then pour into pans.
8
Bake for 55 minutes or until toothpick inserted near center comes out clean.
9
Frost with cream cheese frosting; refrigerate cake.
10
Frosting: have butter (or margarine) and cream cheese at room temperature; cream together until fluffy.
11
Add vanilla, powdered sugar, orange juice and peel.
12
Mix until smooth.

2354

kcal

Calories

149

Fat

241

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 19 ingredients. The key ingredients include: 2 cups flour, all-purpose, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1/2 teaspoon salt, and more.

Yes, First Rate 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.

First Rate Carrot Cake

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