Old-Fashioned Carrot Cake

Old-Fashioned Carrot Cake
  • PREP TIME
    30 mins
  • COOK TIME
    55 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    15 People
  • VIEWS
    2.5K

Indulge in the comforting embrace of this classic carrot cake, a symphony of moist, spiced batter studded with sweet carrots, tangy pineapple, and a hint of coconut. Topped with a luscious cream cheese frosting, it's a timeless treat that will warm your heart and delight your taste buds.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    80 g
  • Cholesterol
    69 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    11 g
  • Sodium
    541 mg
  • Sugar
    64 g
  • Fat
    30 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together sugar, oil, buttermilk, eggs, and vanilla extract until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View Stir in grated carrots, drained pineapple, and shredded coconut. (2 minutes)

Image Step 04
04 Step

Recipe View In a separate medium bowl, whisk together flour, baking soda, cinnamon, and salt. (1 minute)

Image Step 05
05 Step

Recipe View Gently add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (5 minutes)

Image Step 06
06 Step

Recipe View Fold in the chopped walnuts or pecans. (1 minute)

Image Step 07
07 Step

Recipe View Pour batter into the prepared baking dish and spread evenly. (1 minute)

Image Step 08
08 Step

Recipe View Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (55 minutes)

Image Step 09
09 Step

Recipe View Remove from oven and let cool completely in the dish. (60 minutes)

Image Step 10
10 Step

Recipe View For the frosting, in a large bowl, beat together confectioners' sugar, softened cream cheese, softened butter, and remaining vanilla extract with an electric mixer until smooth and creamy. (5 minutes)

Image Step 11
11 Step

Recipe View Frost the cooled cake evenly. (5 minutes)

For an extra layer of flavor, try toasting the walnuts or pecans before adding them to the batter.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with milk. Let it sit for 5 minutes before using.
To prevent the cake from sticking, you can line the baking dish with parchment paper before greasing and flouring it.
The cake can be stored in the refrigerator for up to 3 days.

Nat Baumbach

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 838 Ratings)
Total Reviews: (4)
  • Louvenia Mcglynn

    I've made this recipe several times, and it always turns out perfectly. The instructions are clear and easy to follow. - John B.

  • Gina Lesch

    I substituted pecans for walnuts, and it was fantastic! I will definitely make it again. - David K.

  • Kristoffer Kirlin

    The cake is good, but a little bit sweet for me. Next time I might reduce the amount of sugar in the cake or frosting. - Emily L.

  • Ashly Gibson

    This cake was a huge hit at our family gathering! Everyone loved the moist texture and delicious frosting. - Sarah M.

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