Ingredients
- 2 cups white sugar
- ¾ cup vegetable oil
- 3 large eggs eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 2 cups grated carrots
- 1 cup flaked coconut
- 1 (15 ounce) can crushed pineapple, drained
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 1 cup chopped walnuts
- ½ cup butter
- 1 (8 ounce) package cream cheese
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
Directions
- Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan. Set aside.
- Step 2 In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
- Step 3 Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
- Step 4 In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
Nutrition Facts
Per Serving:615.5 calories; protein 6.2g 12% DV; carbohydrates 83.5g 27% DV; fat 30.2g 46% DV; cholesterol 70.4mg 24% DV; sodium 540.4mg 22% DV. 7 Smartpoints.