Sister Beth's Carrot Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Sister Beth's Carrot Cake Recipe). One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.

Brief

Prep 20 mins

Cook: 1hr

Additional: 1hr

Total: 2hrs20 mins

Servings: 12

Yield: 12 servings

Sister Beth's Carrot Cake Recipe

Ingredients

1 cup vegetable oil

2 cups white sugar

3 eggs

beaten

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 cups shredded carrots

1 (8 ounce) can crushed pineapple

drained

1 cup shredded coconut

1 cup chopped walnuts

1 cup confectioners' sugar

1 (4 ounce) package cream cheese

softened

5 tablespoons butter

softened

1 dash vanilla extract

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease and flour a 9x13-inch baking pan.

Step 3

Whisk vegetable oil white sugar eggs and 1 teaspoon vanilla extract together in a bowl until smooth.

Step 4

Combine flour cinnamon baking soda and salt in a separate bowl.

Step 5

Stir oil mixture into flour mixture until a well-mixed batter forms.

Step 6

Fold carrots pineapple coconut and walnuts into batter; pour into prepared baking pan.

Step 7

Bake in the preheated oven until a toothpick inserted in the center comes out clean about 1 hour; cool completely about 1 hour.

Step 8

Whisk confectioners' sugar cream cheese butter and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Nutritional Information

Sister Beth's Carrot Cake Recipe

Servings Per Recipe:12

Calories: 613.5

% Daily Value *

Protein: 6.4g 13%

Carbohydrates: 69.6g 22%

Dietary Fiber: 2.7g 11%

Sugars: 47.2g

Fat: 36g 55%

Saturated Fat: 10.1g 51%

Cholesterol: 69.6mg 23%

Vitamin A Iu: 3408.4IU 68%

Niacin Equivalents: 2.8mg 22%

Vitamin B6: 0.1mg 8%

Vitamin C: 3mg 5%

Folate: 59.5mcg 15%

Calcium: 42mg 4%

Iron: 1.8mg 10%

Magnesium: 30.4mg 11%

Potassium: 201.6mg 6%

Sodium: 409.3mg 16%

Thiamin: 0.2mg 24%

Calories From Fat: 324.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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