Carrot Cake

Anetha Wylie


I prepare it for my friends and family at social gatherings


★★★★★ 1 vote



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1 1/2
vegetable oil
2 tsp
vanilla extract
1 3/4 c
2 c
unbleached all purpose flour
2 tsp
baking powder
1 tsp
1 Tbsp
1/2 tsp
1/4 tsp
2 1/2 c
finely grated carrots
1 c
shredded sweet coconut
1 can(s)
8 oz of crushed pineapple drained
1 c
chopped pecans or walnuts
8 oz
cream cheese @ room temperature
6 Tbsp
butter @ room temperature
1 tsp
vanilla extract
4 c
confectioner's sugar
2-4 Tbsp
half & half or milk
1/4 tsp

How to Make Carrot Cake


  • 1In a large mixing bowel, beat the eggs and add oil while mixer is running. Add vanilla, then slowly add the sugar. Beat for about 3 minutes to form a thick lemon colored mixture.
  • 2Whisk together the dry ingredients and then slowely add them to the wet ingredients. Continue to mix until all the ingredients are mixed completly.
  • 3Pour the batter into two 9 inch round bake pans that have been sprayed with Bakers's Joy. Shake the pans or gently drop them on the counter to get rid of any bubbles.
  • 4Cream Cheese Icing
    Combine butter, cream cheese, and vanilla in a bowl along with the ginger and beat them until they are light and fluffy. Add sugar gradually, beating well. Add the half and half or milk 1 Tablespoon at a time until the icing can be spread nicely.

Printable Recipe Card

About Carrot Cake

Course/Dish: Cakes

Show 6 Comments & Reviews

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