Carrot Cake

Anetha Wylie


I prepare it for my friends and family at social gatherings


★★★★★ 1 vote



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  • 4
  • 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


  1. In 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.
  2. Whisk together the dry ingredients and then slowely add them to the wet ingredients. Continue to mix until all the ingredients are mixed completly.
  3. Pour 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.
  4. Cream 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

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