Carrot Cake
- 3 cups unbleached all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 Tbsp baking soda
- 1 Tbsp cinnamon
- 1 1/2 cups olive oil or grapeseed oil
- 4 large eggs, lightly beaten
- 1 Tbsp vanilla extract
- 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
- 1 1/2 cups sweetened, shredded coconut
- 2 cups of finely grated carrots
- 1 cup of drained crushed pineapple
- 8 oz cream cheese, at room temperature
- 6 Tbsp unsalted butter, room temp
- 2 1/2 cups of confectioners' sugar
- 1 teaspoon vanilla extract
- 2 Tbsp lemon juice
- This recipe is vegetarian
- Produce
- Carrots (2 cups)
- Coconut, sweetened (1 1/2 cups)
- Pineapple (1 cup)
- Walnuts (1 1/2 cups)
- Cooking & Baking
- All-purpose flour, unbleached (3 cups)
- Baking soda (1 Tbsp)
- Cinnamon (1 Tbsp)
- Confectioners' sugar (2 1/2 cups)
- Olive oil or grapeseed oil (1 1/2 cups)
- Salt (1 teaspoon)
- Sugar (2 cups)
- Vanilla (1 1/3 Tbsp)
- Drinks
- Lemon juice (2 Tbsp)
- Dairy
- Butter, unsalted (6 Tbsp)
- Cream cheese (8 oz)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on simplyrecipes.com
Social Stats
60.5Rating
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Recipe Stats
Published February 14, 2009 (4 years ago).
12 people saved this recipe.
