Tantalizing Carrot Cake | SteamboatToday.com

Tantalizing Carrot Cake

Tantalizing Carrot Cake


  • 2 tsp. cinnamon

  • 1/8 tsp. nutmeg

  • 1/4 tsp. salt

  • 2 C. flour

  • 2 tsp. baking soda

  • 3 eggs

  • 3/4 C. buttermilk

  • 3/4 C. oil

  • 1 1/2 C. sugar

  • 2 tsp. vanilla

  • 2 C. shredded carrots

  • 1 C. flaked coconut

  • 1 C. chopped walnuts or pecans

  • 1 – 8oz. can crushed pineapple with juice

  • 1 C. raisins, rehydrated


  • 2 – 8oz packages of cream cheese, softened

  • 1/2 C. butter, softened

  • 2 to 3 C. sifted confectioners sugar

  • 1 tsp. vanilla


  1. Sift together cinnamon, nutmeg, salt, flour, and baking soda. Set aside.

  2. Combine eggs, buttermilk, oil, sugar, and vanilla in a large bowl. Mix well. Add flour mixture and mix well.

  3. Combine carrots, flaked coconut, nuts, pineapple, and raisins. Using a wooden spoon, fold into batter. Pour batter into an 8×12 inch pan or two 9 inch pans.

  4. Bake at 350 degrees F for one hour (for 8×12 inch pan) or 25 to 28 minutes (for 9 inch pans), until an inserted toothpick comes out clean.

  5. While cake(s) are cooling, make frosting. Cream together cream cheese and butter until creamy. Mix in vanilla. Gradually stir in sugar. You can adjust the amount of sugar added to suit your taste. Spread on cooled cake(s).

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