Simply Succulent Carrot Cake

Simply Succulent Carrot Cake Recipe

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Who'd ever think something so easy could be so mouth-wateringly SCRUMPTIOUS?!?!?!?!


★★★★★ 3 votes



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2 c
1½ c
vegetable oil
2 tsp
pure vanilla extract
2¼ c
2 tsp
2 tsp
baking soda
1 tsp
2 c
thinly shredded carrots
2 c
coconut flakes
1 8-oz. can(s)
crushed pineapple (do not drain)
1 c
chopped walnuts


1 3-oz. pkg
cream cheese, softened
2/3 c
1 tsp
pure vanilla extract
2 c
powdered sugar
1 Tbsp
milk, or enough to make frosting spreadable
additional chopped walnuts, optional garnish

How to Make Simply Succulent Carrot Cake


  • 1Preheat oven to 350°F.
  • 2Blend sugar, oil, eggs, and vanilla in large bowl with wooden spoon.
  • 3Add flour, cinnamon, baking soda, and salt; mix well.
  • 4Fold in carrots, coconut, pineapple, and nuts.
  • 5Pour into well-greased 9X13 pan, or multiple layer pans, or spoon into foil cupcake liners. Bake about 35-50 minutes at 350°F. Cool 5 minutes in pan before removing onto wire rack(s) to cool completely.
  • 6When cakes are cool and ready to frost, beat cream cheese and butter together until smooth.
  • 7Add vanilla and powdered sugar; beat well.
  • 8Add milk, and continue beating until light and fluffy.
  • 9Frost with Cream Cheese Frosting. Decorate with additional chopped walnuts, if desired.

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About Simply Succulent Carrot Cake

Course/Dish: Cakes

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