Carrot Cake 🍰 by Katrena Fisher - Musely
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Carrot Cake 🍰

posted in Food & Drink > Recipes
06/06/2015
  • Ingredients

    Cake:
    1 1/2 cups all-purpose flour (about 6 3/4 ounces)
    1 1/3 cups granulated sugar
    1/2 cup sweetened flaked coconut
    1/3 cup chopped pecans
    2 teaspoons baking soda
    1 teaspoon salt
    2 teaspoons ground cinnamon
    3 tablespoons canola oil $
    2 large eggs
    2 cups grated carrot
    1 1/2 cups canned crushed pineapple, drained
    Cooking spray
    Frosting:
    2 tablespoons butter, softened $
    1 (8-ounce) block 1/3-less-fat cream cheese, softened
    3 cups powdered sugar
    2 teaspoons vanilla extract
    Additional grated carrot (optional)

  • Preheat oven to 350°.

    To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

  • To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

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