Classic Carrot Cake
This Classic Carrot Cake is perfectly moist and delicious, with fluffy cream cheese frosting, a true classic recipe passed down in our family for years. If you're looking for the perfect carrot cake, look no further!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Beat eggs well; then add the next seven ingredients and beat well until smooth.
Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon.
Pour into a greased 9" x 13" cake pan and bake at 350 degrees for 50 minutes.
When cake is slightly warm, spread with cream cheese frosting.
Cream Cheese Frosting:
In a stand mixer (a hand mixer works fine) using the whisk attachment, combine cream cheese and butter and whip on medium speed until well combined.
Slowly add powdered sugar a little at a time until you reach desired consistency. Add vanilla.
If it seems too thick and not creamy enough to spread, add a little bit of milk (about 1/2 tsp at a time) until desired consistency is reached.
Calories: 403kcal | Carbohydrates: 69g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 348mg | Potassium: 183mg | Fiber: 2g | Sugar: 55g | Vitamin A: 2600IU | Vitamin C: 3.8mg | Calcium: 32mg | Iron: 1.4mg