Carrot Cake

Carrot Cake Recipe

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Debra Shute

By
@kisscook

This is the best carrot cake I've ever tasted. I've been making it for many yrs. Everybody loves it. It's even great w/o the cream cheese icing. Very moist & flavorable! Enjoy! Sorry no picture. NOTE: I sometimes make this into 3 8"x3 7/8"x 2 15/32" individual loafs to give away as Christmas presents.

Rating:

★★★★★ 1 vote

Serves:
16-20
Prep:
30 Min
Cook:
50 Min

Ingredients

  • 2 c
    sugar
  • 1 1/2 c
    vegetable oil
  • 3
    eggs
  • 2 tsp
    vanilla
  • 2 1/4 c
    all purpose flour
  • 2 tsp
    cinnamon
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 2 c
    grated raw carrots
  • 2 c
    shredded coconut
  • 1 can(s)
    8 oz. crushed pineapple, drained
  • 1 c
    chopped walnuts (optional)
  • FROSTING INGREDIENTS

  • 6 oz
    cream cheese, room temperature
  • 1/2 c
    melted butter
  • 1/4 c
    milk
  • 2 tsp
    vanilla
  • 1/4 tsp
    salt
  • 3-4 c
    confectioners' sugar

How to Make Carrot Cake

Step-by-Step

  1. Preheat oven to 350 degrees
  2. Generously grease a 13 x 9" baking pan.
  3. Combine, sugar, oil, eggs ann vanilla in a large bowl and blend, using a wooden spoon.
  4. Stir in flour, cinnamon, soda and salt and mix well.
  5. Fold in carrots, coconut, pineapple and walnuts. Pour into the prepared pan.
  6. Bake until tester inserted in center comes out clean, about 50 minutes.
  7. Let cool in pan 5 minutes. Invert onto rack and let cool.
  8. DIRECTIONS FOR FROSTING
  9. Combine cream cheese, butter, milk, vanilla and salt in medium bowl and blend well, using electric mixer.
  10. Beat in enough confectioners sugar to make mixture spreadable.
  11. Frost top and sides of cooled cake.

Printable Recipe Card

About Carrot Cake

Course/Dish: Cakes




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