Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 3 large eggs
- 1 cup sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 3 cups grated carrot
- 8-ounce can crushed pineapple, drained
- 3 1/2-ounce flaked coconut
- 1 cup chopped pecans or walnuts
Preparation
Line (2) 9-inch cake pans with wax paper
Lightly grease and flour wax paper.
Stir together flour, baking soda, salt nutmeg,baking powder and cinnamon
With an electric mixer at medium speed beat eggs, sugar,
vegetable oil, buttermilk, vanilla extract until smooth.
Add flour mixture, beating at low speed until blended.
Fold in carrots, crushed pineapple, flaked coconut, pecans or walnuts
Pour batter into prepared cake pans.
Bake at 350° for 30 minutes to 40 minutes
Or until a wooden pick inserted in center comes out clean.
Let cake cool and make frosting
Frosting:
- 8 ounces cream cheese,
- 4 ounces sour cream
- 1 teaspoon vanilla extract
- 1 cups confectioners’
- Pinch of salt
In a bowl, with an electric mixer on high speed,
Beat cream cheese and sour cream until smooth.
Add confectioners’ sugar, salt and vanilla
Beat until sugar is completely dissolved and frosting is spreadable.
Decorate cake
Enjoy!
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