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


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