Carrot Cake

Carrot Cake Recipe

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Sandy Farnham


This cake is super moist! I made it for my Bunko ladies and it was a hit! Even people who don't like coconut love this. I usually process the coconut and the walnuts in my small food processor. I use my large processor for grating the carrots. Don't forget the yummy cream cheese frosting, store bought doesn't hold a candle to homemade! :)


★★★★★ 1 vote



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  • 2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 1/2 tsp
  • 2 tsp
  • 4 large
  • 3/4 c
  • 3/4 c
    canola oil
  • 2 c
    white sugar
  • 2 tsp
  • 2 c
    grated carrots
  • 1/2 c
  • 1 c
    chopped walnuts
  • 1 c
    coconut, processed

  • 1/2 c
    butter, softened
  • 8 oz
    cream cheese
  • 4 c
    powdered sugar
  • 1 tsp
    vanilla extract

How to Make Carrot Cake


  1. Preheat oven to 350 degrees. Sift together dry ingredients, set aside. Mix together eggs, buttermilk, oil, sugar and vanilla. Add flour mixture.
  2. In a medium bowl, combine shredded carrots, coconut, walnuts and raisins.
  3. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  4. Bake in two 9 inch pans sprayed with no stick spray for about 1 hour. Check doneness with toothpick.
  5. Let cake cool 10 minutes, then turn out of pan to cool completely before frosting.
  6. After frosting cake, process 1/2 cup walnuts (or almonds) in small food processor. Sprinkle on top of cake.

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About Carrot Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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