Vintage Carrot Cake

Vintage Carrot Cake

from heartlandcooking.com
70 min
12 servings

Let's take it back to the good 'ole days! When life gets too serious, a slice of this Vintage Carrot Cake will do ya good. This sweet and moist cake will take you right back to those carefree, child-like times that you yearn for so much. And a spoonful of the rich, creamy vanilla frosting will transport you right back into your momma's kitchen, standing on a chair at the counter, watching her make this cake. Vintage Carrot Cake is the time traveling bite you need to help all of life's adult worries wither away!

Ingredients

  • ***For the cake:***
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 1/2 cups canola oil
  • 2 cups carrots, finely grated
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, well-drained
  • 1 cup sweetened coconut, shredded
  • 1 cup nuts, such as walnuts or pecans, chopped
  • ***For the frosting:***
  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • nuts, such as walnuts or pecans, to taste, chopped, for garnish

Directions

  1. 1

    Preheat the oven to 350 degrees F.

  2. 2

    Grease a 13x9-inch baking pan.

  3. 3

    In a large bowl, combine the flour, the sugar, the cinnamon, the baking soda, and the salt.

  4. 4

    Add the eggs, the oil, the grated carrots, and 1 teaspoon of the vanilla extract to the flour mixture and beat with an electric hand mixer until combined.

  5. 5

    Stir the crushed pineapple, the shredded coconut, and 1 cup of the nuts into the batter.

  6. 6

    Pour the batter into the prepared baking pan.

  7. 7

    Bake the cake until a toothpick inserted into the center comes out clean, about 50 minutes-1 hour.

  8. 8

    Place the pan on a wire rack to cool.

  9. 9

    In a small bowl, beat the cream cheese and the butter together.

  10. 10

    Add the confectioners' sugar and the remaining vanilla extract to the frosting mixture and beat until it is smooth.

  11. 11

    Frost the cake, then sprinkle with the extra nuts.

  12. 12

    Slice and serve. Make sure to store the remaining cake in the refrigerator.