• Cupid's Carrot Cake

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    • 2 c. granulated sugar
    • 1 1/2 c. vegetable oil
    • 4 x Large eggs
    • 2 tsp baking soda
    • 2 c. all-purpose flour
    • 2 tsp grnd cinnamon
    • 1 tsp salt
    • 1 c. flaked coconut
    • 3 c. grated carrots - (abt 1 lb)
    • 1 c. minced walnuts
    • 1 pkt cream cheese - (8 ounce) softened
    • 1 c. butter - (2 sticks) softened
    • 1 tsp vanilla extract
    • 4 c. confectioners' sugar


    1. Preheat the oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray.
    2. In a large bowl, with an electric beater, combine the sugar, oil, Large eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, blending till a smooth, thick batter forms. Pour the batter proportionately into the cake pans. Bake for 45 to 50 min, or possibly till a wooden toothpick inserted in the center comes out clean and the tops are golden brown. Let cold completely.
    3. In a large bowl, with an electric beater, make the frosting by combining the cream cheese and butter; mix well. Add in the vanilla; mix well. Gradually add in the confectioners' sugar, continuing to mix till well combined.
    4. Place one cake layer on a serving platter and frost the top of the cake. Place the other layer on top of the frosted layer. Frost the top and sides of the entire cake. Serve immediately, or possibly cover and refrigeratetill ready to serve.
    5. This recipe yields 12 to 16 servings.

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