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My Most Favorite Carrot Cake Ever
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Description
My mom got this recipe from one of her neighbors long before I even existed and has made it many, many times. It’s moist and delicious and cinnamon-y and my favorite cake ever.
Ingredients
- 3 cups All-purpose Flour
- 1 Tablespoon Baking Soda
- 1 teaspoon Salt
- 1 Tablespoon Cinnamon
- 3 cups Sugar
- 2 jars Junior Baby Food Carrots (6 Oz Each)
- 4 whole Large Eggs
- 1 Tablespoon Vanilla Extract
- 1-½ cup Vegetable Oil
- 1-½ cup Walnuts, Chopped
- 1-½ cup Flaked Coconut
- 1 can (8 Oz) Crushed Pineapple, Drained
- 2 blocks Cream Cheese (8 Oz.)
- 12 Tablespoons Unsalted Butter
- 4 cups Confectioners Sugar
- 2 teaspoons Vanilla Extract
Preparation
Preheat oven to 325 degrees.
Grease and flour three 9-inch round cake pans lined with parchment or wax paper.
Sift together flour, baking soda, salt, and cinnamon.
In a large mixing bowl, beat together sugar and baby food carrots.
Add eggs, vanilla, and oil. Beat well.
Mix in dry ingredients until just combined, then fold in walnuts, coconut, and pineapple.
Evenly divide batter into your three cake pans, and bake for 35-40 minutes. Cool cakes for 3 hours.
Finally, slather with delicious cream cheese frosting and enjoy the most decadent triple layer carrot cake EVER!
Cream Cheese Frosting:
Beat softened butter and cream cheese until combined. Beat in vanilla. Add confectioner’s sugar.
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