Carrot Cake – The Krohnert Family
Moist carrot cake with pineapple and coconut, topped with creamy cream cheese icing. Perfectly spiced and baked to perfection!
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Cooking tools:
- Grater
- Offset spatula
- Baking pan
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Colander
- Refrigerator
Ingredients
- 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
- 12 oz cream cheese, softened
- 1 stick butter, softened
- 1 tsp vanilla extract
- 16 oz powdered sugar
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