Motheras Carrot Cake with Cream Cheese Frosting
- 1 pound carrots, peeled and thinly sliced (about 4 medium carrots), for the cake
- 3 large eggs, for the cake
- 3 cups walnuts (divided), for the cake
- 2 teaspoons pure vanilla extract, for the cake
- 2 cups all-purpose flour, for the cake, plus more for flouring the pans
- 1 cup packed sweetened shredded coconut, for the cake
- 2 teaspoons baking soda, for the cake
- 1 (20-ounce) can crushed pineapple, drained (about 1 cup pineapple), for the cake
- 2 teaspoons ground cinnamon, for the cake
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, for the cream cheese frosting
- 1/4 teaspoon ground nutmeg, for the cake
- 1 pound (two 8-ounce packages) cream cheese, at room temperature, for the frosting
- 1 teaspoon kosher salt, for the cake
- 3 1/2 cups confectioners†sugar, for the cream cheese frosting
- 1 cup vegetable oil, for the cake
- 1 teaspoon pure vanilla extract, for the cream cheese frosting
- 2 cups granulated sugar, for the cake
- This recipe is vegetarian
- Produce
- Carrots (1 pound)
- Coconut, packed sweetened (1 cup)
- Pineapple (1 (20-ounce) can)
- Walnuts (3 cups)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking soda (2 teaspoons)
- Cinnamon, ground (2 teaspoons)
- Confectionersa€ sugar (3 1/2 cups)
- Granulated sugar (2 cups)
- Kosher salt (1 teaspoon)
- Nutmeg, ground (1/4 teaspoon)
- Vanilla, pure (3 teaspoons)
- Vegetable oil (1 cup)
- Dairy
- Butter, unsalted (6 tablespoons)
- Cream cheese (1 pound)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on ivillage.com
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Published October 26, 2010 (2 years ago).
10 people saved this recipe.
