Pioneer Carrot Cake

Serves: 5
Total Calories: 1,506


2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
1/2 cup buttermilk
3/4 cup sugar
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
2 cups grated carrots
1 1/2 cups flaked coconut (optional)
1 cup chopped nuts
Cream Cheese Frosting:
3 cups powdered sugar
12 ounces cream cheese, softened
1 teaspoon milk
1 teaspoon vanilla extract


Sift together flour, cinnamon, baking soda, and salt; set aside. Beat eggs; add oil, buttermilk, sugar, and vanilla. Mix well. Add flour mixture to egg mixture. Add pineapple, carrots, coconut, if desired, and nuts. Pour batter into a warmed and greased 12-inch Dutch oven and bake at 350° for about 55 minutes or until you can smell it. A toothpick will come out clean when inserted, and cake will pull away from sides of pan.

Cream Cheese Frosting:
Mix well and frost cake when cool.

Nutritional Facts:

Serves: 5
Total Calories: 1,506
Calories from Fat: 757

This Pioneer Carrot Cake recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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