The Ultimate Carrot Cake

Lynnda Cloutier


Nuts, carrots, pineapple, coconut. Yep, the ultimate carrot cake.Source: Unknown


★★★★★ 2 votes



  • ·
    2 cups sifted flour
  • ·
    2 tsp. baking powder
  • ·
    1 1/2 tsp. baking soda
  • ·
    1 1/2 tsp. salt
  • ·
    2 tsp. cinnamon
  • ·
    2 cups sugar
  • ·
    1 1/2 cups canola oil
  • ·
    4 eggs
  • ·
    2 cups peeled and finely grated carrots
  • ·
    1 can cruxhed pineapple, drained, 8 oz
  • ·
    1/2 cup chopped nuts, optional
  • ·
    1 can flaked coconut, 3.5 oz
  • ·
    coconut for garnish, optional
  • ·
    1/2 cup unsalted butter, softened
  • ·
    1 pkg. cream cheese, softened, 8 oz
  • ·
    1 tsp. vanilla extract
  • ·
    1 lb. powdered sugar

How to Make The Ultimate Carrot Cake


  1. Preheat oven to 350.
  2. sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs; mix well. add carrots, pineapple, nuts and coconut; blend thoroughly. Pour into 3 greased and floured 9 inch cake pans.
  3. Bake for 25 to 30 minutes or til toothpick inserted in center comes out clean. Don't overcook. Cool in pans for a few minutes, then remove and let cool on wire rack.
  4. To make frosting, beat butter, cream cheese and vanilla til creamy. Gradually beat in sugar. If too thick, add a small amount of milk. Frost the cake. Sprinkle with coconut if desired. Makes 8 to 10 servings.

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About The Ultimate Carrot Cake

Course/Dish: Cakes

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