The Best Ever Carrot Cake
Author: Sheila Admire
Recipe type: dessert
Cook time:
Total time:
Serves: 24 cupcakes
- 2 cups flour
- 2 tsp soda
- 1 tsp salt
- 2 cups sugar
- 2 tsp cinnamon
- 1/1/2 cups vegetable oil
- 4 beaten eggs
- 3 cups finely grated raw carrots
- Icing
- 1 small box confectioner's sugar
- 1 8 oz. package cream cheese, softened
- 1 cup chopped pecans
- ½ cup butter, softened
- 1 3½ oz. can coconut or pkg shredded coconut
- 2 tsp vanilla
- Stir together dry ingredients and add oil, eggs and carrots and mix well.
- Bake in three 8" layers at 350 degrees for 25 to 30 minutes.
- Make sure pans are greased and floured.
- Can be baked in a 9 x 13 pan at 350 for 40 min or until firm in center.
- You can also fill a muffin tin ¾ full and bake at 350 roughly 20 minutes for cupcakes.
- Icing
- Cream softened butter and sugar.
- Add softened cream cheese and beat until smooth.
- Add vanilla, nuts and coconut.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2013/05/the-best-ever-carrot-cake/
3.2.1230