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The BEST Carrot Cake

Michelle, Brown Eyed Baker
  • 75 minutes
  • Serves 12 to 16

INGREDIENTS

3 cups

Carrots

1 8 ounce can

Pineapple

1 cup

Raisins

4

Eggs

2 1/2 cups

All-purpose flour

1 1/4 tsp

Baking powder

1 tsp

Baking soda

1/2 cup

Brown sugar, light

2 tsp

Cinnamon, ground

1 1/2 cups

Granulated sugar

3 cups

Powdered sugar

1/2 tsp

Salt

1 pinch

Salt

3 1/2 tsp

Vanilla

1 1/2 cups

Vegetable oil

1/2 cup

Coconut, sweetened

1 cup

Pecans

1

Pecans

10 tbsp

Butter, unsalted

16 oz

Cream cheese