Gerry'S Carrot Cake
Ingredients
- cake ⓘ
- 2 cups all-purpose flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1 3/4 cups white sugar ⓘ
- 1 cup vegetable oil, less 2 tbsp ⓘ
- 4 eggs ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 cups shredded carrots ⓘ
- 1 cup flaked coconut (packed) ⓘ
- 1 cup chopped walnuts ⓘ
- 1 (20 ounce) can crushed pineapple, drained ⓘ
- frosting ⓘ
- 12 ounces cream cheese, room temperature ⓘ
- 3/4 cup butter, room temperature ⓘ
- 3 cups powdered sugar ⓘ
- 2 tablespoons ground walnuts, for garnish ⓘ
Instructions
- Preheat oven to 300 degrees. I put parchment paper on the bottom of the pan.
- Mix together flour, baking soda, baking powder, salt, sugar and cinnamon, make a well in the center and add eggs, oil and vanilla.
- Stir in carrots, coconut, walnuts and pineapple. Pour into a 9x13 inch pan and bake for 1 hour at 300 degrees and for 10 minutes at 350 degrees, (60 minutes at 300 degrees for 2 - 9 inch round pans).
- Allow to cool before frosting the cake.
- To make frosting; cream the butter and cream cheese until smooth; add the powdered sugar and beat until creamy. Sprinkle ground walnuts on top.
- Keep refrigerated. Freezes very well, as a full cake or cut into pieces.
Nutrition & Diet Analysis (per serving)
1624
kcal
81% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).