Classic Homemade Carrot Cake You'll Make Again and Again!

Do you like carrot cake?  I like carrot cake and my husband, Mike, loves it, so for his birthday this week,I surprised him with a carrot cake from scratch.  It’s filled with nuts, cinnamon, walnuts, pineapple and, of course, freshly grated carrots. This is a very simple recipe that is baked in a 9 x 13 pan.  You can simply let the cake cool in the pan, frost it and serve it, which makes for an easy clean up.

Actually, if you bake this cake and frost it (did I mention the delicious
homemade cream cheese frosting?), refrigerate it overnight, I promise it will taste even better the next day.  The cake is also easily portable. You can frost it and cover it without the frosting reaching the foil and making a mess so it’s a great potluck dessert, too!

 Adapted from food.com

Ingredients:

3 eggs
1 3/4 cups sugar

1 cup oil

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

2 cups flour

2 cups grated carrots

1 cup walnuts

1 cup chopped pineapple

1 teaspoon vanilla

Frosting:

8 ounces cream cheese, softened

1/2-1 cup butter, softened

3/4 cup powdered sugar

1 -2 teaspoon vanilla

1/4 cup unsweetened coconut, toasted

Directions:

Combine flour, salt, soda, & cinnamon.

Set aside.

Combine eggs, sugar, & oil; mix until smooth.

Stir in flour mixture a little at a time until well blended

Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.

Pour into a greased 9x13in pan.

Bake at 350 degrees for 45-55 minutes

Frosting:

Cream together, cheese and butter until smooth.

Add vanilla.

Add sugar a 1/4 cup at a time, until well blended.

Frost cake after it has completely cooled. Refrigerate before
serving.