Carrot Cake
- Butter, for greasing the pan
- 3 cups unbleached all-purpose flour
- 3 cups sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 cups corn oil
- 4 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 1/2 cups shelled walnuts, chopped
- 1 1/2 cups shredded sweetened coconut
- 1 1/3 cups puréed cooked carrots
- 3/4 cup drained crushed pineapple
- Cream cheese frosting
- 8 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Juice of 1/2 lemon (optional)
- This recipe is vegetarian
- Produce
- Carrots, cooked (1 1/3 cups)
- Coconut, sweetened (1 1/2 cups)
- Lemon, Juice of (1/2)
- Pineapple (3/4 cup)
- Walnuts (1 1/2 cups)
- Cooking & Baking
- All-purpose flour, unbleached (3 cups)
- Baking soda (1 tablespoon)
- Cinnamon, ground (1 tablespoon)
- Confectioners’ sugar (3 cups)
- Corn oil (1 1/2 cups)
- Cream cheese frosting (1)
- Salt (1 teaspoon)
- Sugar (3 cups)
- Vanilla (1 1/3 tablespoon)
- Dairy
- Butter (1)
- Butter, unsalted (6 tablespoons)
- Cream cheese (8 ounces)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published June 10, 2007 (5 years ago).
7 people saved this recipe.
