Sister Beth's Carrot Cake

Ingredients

• Servings: 12
• 1 cup vegetable oil
• 2 cups white sugar
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups shredded carrots
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup shredded coconut
• 1 cup chopped walnuts (optional)
• 1 cup confectioners' sugar
• 1 (4 ounce) package cream cheese, softened
• 5 tablespoons butter, softened
• 1 dash vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease and flour a 9x13-inch baking pan.
• whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
• combine flour, cinnamon, baking soda, and salt in a separate bowl.
• stir oil mixture into flour mixture until a well-mixed batter forms.
• fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
• whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.