Carrot Cake Supreme

2 c. flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 t. vanilla extract plus 2 t. for the frosting
2 c. grated carrot
1 – 8 oz. can crushed pineapple, drained
1 – 3 1/2 oz. can flaked coconut
1 c. chopped pecans
2 – 8 oz. bar cream cheese
2 c. butter, softened
32 oz. powdered sugar

Grease and flour 3 nine-inch round cake pans. In mixer, blend together flour, baking soda, salt and cinnamon. Add eggs, one at a time. Add sugar, oil, buttermilk and vanilla. Blend thoroughly. Fold in carrots, pineapple and coconut. Pour 1/3 of mixture into each pan.

Bake at 350 for 30 minutes.

Beat cream cheese and butter until softened, slowly stir in powdered sugar and add vanilla. Frost the top, between layers and on the sides of cake, while still warm (not hot). From The Ultimate Southern Living Cookbook.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages ( and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook:

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