Prep Time::30 mins
Cook Time::55 mins
Total Time:: 1 hr 25 mins
Servings::15
Yield::1 (9×13-inch) cake
Ingredients
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2 cups white sugar
¾ cup vegetable oil
¾ cup buttermilk
3 large eggs
2 teaspoons vanilla extract, divided
2 cups grated carrots
1 (15 ounce) can crushed pineapple, drained
1 cup flaked coconut
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 cup chopped walnuts
4 cups confectioners' sugar
1 (8 ounce) package cream cheese
½ cup butter
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish; set aside.
Mix together sugar, oil, buttermilk, eggs, and 1 teaspoon vanilla in a large bowl until well combined. Stir in carrots, pineapple, and coconut. Combine flour, baking soda, cinnamon, and salt in a medium bowl; gently stir into carrot mixture. Mix in nuts until incorporated. Spread batter into the prepared dish.
Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 55 minutes. Remove from the oven and set aside to cool.
Beat together confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla in a large bowl with an electric mixer until creamy. Frost cooled cake while still in the dish.