Sister Beth's Carrot Cake

Ingredients

  • 1 cup vegetable oil
  • 2 cups white sugar
  • 3eggs, 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(Optional)
  • 1 cup confectioners’ sugar
  • 1 (4 ounce) package cream cheese, softened
  • 5 tablespoons butter, softened
  • 1 dash vanilla extract
  • Directions

  • Step 1

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

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  • Step 2

    Grease and flour a 9×13-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.

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