Carrot Cake


2 cups white sugar
¾ cup vegetable oil
3 large eggs eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounces) can crush pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounces) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners’ sugar


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan. Set aside.

Step 2 In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.

Step 3 Bake for 55 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven, and set aside to cool.

Step 4 In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Nutrition Facts

Per Serving:615.5 calories; protein 6.2g 12% DV; carbohydrates 83.5g 27% DV; fat 30.2g 46% DV; cholesterol 70.4mg 24% DV; sodium 540.4mg 22% DV. 7 Smartpoints.