Moist and rich carrot cake with pineapple and coconut
Ingredients
Cake
- 2 tsp baking soda
- 2 cups flour
- 2 cups sugar
- 2 tsp cinnamon
- 1 tsp salt
- ¾ cup buttermilk
- ¾ cup vegetable oil
- 2 tsp vanilla extract
- 3 eggs, beaten
- 7 oz shredded coconut
- 1 cup pineapple, crushed and drained
- ½ cup golden raisins
- ½ cup pecans (optional)
- 2 cups raw carrots, finely shredded
Icing
- 12 oz cream cheese, softened
- 1 stick butter, softened
- 1 tsp vanilla extract
- 16 oz powdered sugar
Instructions
Cake
- Preheat oven to 350*.
- Grease and flour 13″x9″ pan.
- Mix together dry ingredients (baking soda, flour, sugar, cinnamon, and salt).
- Stir in wet ingredients, one at a time (buttermilk, oil, vanilla, eggs).
- Stir in remaining ingredients, one at a time (coconut, pineapple, raisins, nuts, carrots).
- Bake at 350* for 50 minutes.
- Let cake cool before icing.
Icing
- Mix together cream cheese, butter, vanilla.
- Add in powdered sugar, slowly.
- Spread icing on cooled cake.
- Store cake in refrigerator until serving.