Lynn's Carrot Cake

Name: Lynn's Carrot Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters butter; 473 milliliters grated carrots; 118 milliliters flaked coconut; 454 grams confectioners sugar; 227 grams package cream cheese; 4 eggs; 473 milliliters all-purpose flour; 237 milliliters crushed pineapple with juice; 1 teaspoon salt; 118 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract; 355 milliliters vegetable oil; 237 milliliters chopped walnuts; 473 milliliters white sugar

Lynn's Carrot Cake requires approximately 1 hour from start to finish. This vegetarian recipe serves 8. One serving contains 944 calories, 12g of protein, and 40g of fat. Head to the store and pick up vanillan extract, coconut, cream cheese, and a few other things to make it today. It will be a hit at your Easter event.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

In a medium bowl, stir together the flour, sugar, baking soda, salt and cocoa, set aside. In another bowl, stir together the eggs, vanilla and oil. Stir in the dry ingredients until they are completely absorbed. Fold in the carrots and pineapple.

Ingredients you will need

Baking Soda

Pineapple

Carrot

Vanilla

Cocoa Powder

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Bowl

Pour the batter evenly between the three prepared pans.

Bake for 30 minutes in the preheated oven, until a toothpick inserted comes out clean. To make the frosting, combine the cream cheese, butter and confectioners sugar in a medium bowl. Beat until smooth, then stir in the coconut and nuts. Frost cake when cool.

Ingredients you will need

Powdered Sugar