Carrot Cake

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Preparation time:
Cooking time:

Difficulty: Medium - experience needed


3 c flour
3 c sugar (I put 1 c less :)
1 TBSP baking soda
1 TBSP cinnamon
1 1/2 c oil
4 lg eggs
1 TBSP vanilla
1/4 c coconut
1/2 c walnuts, optional
1/2 c raisin, optional
1 1/3 c carrots, shredded and cooked
1 can (15 oz) Dole crushed pineapple, drained

2 8-oz pkgs cream cheese, at room temperature
9 TBSP butter, at room temperature
1 2-lb pkg powder sugar - may need more depending on weather and/or humidity
1 1/2 tsp vanilla


grease 2- 9" layer cake pans and line with waxed paper- heat oven to 350.

Stir flour, sugar, soda, and cinnamon in large bowl. Add oil, eggs, and vanilla. Beat well. Fold in coconut, carrots and pineapple - add nuts and raisins, if desired. Pour batter into cake pansl; dividing evenly between the two pans. Bake in middle of oven for 30-35 minutes - test with toothpick before removing. Let cool.

to removed, run butter knife around sides, shake loose and turn turn upside down onto one hand or flat surface to remove the wax paper (easier to turn onto hand). Cool completely before frosting.

Frosting - mix cream cheese and butter in a bowl. Add powdered sugar and beat until light and fluffy (and "somewhat" thick to hold the layers together) Add vanilla.

Before frosting make sure all cake surfaces are flat - if needed cut the tops. When layerinig the cakes, it is best to put bottoms to bottoms. Tip: put some frosting on the bottom of the surface before you set your first layer, this will prevent the bottom layer from sliding. :)

good luck - it took me several times attempting this to finally get it to make and stand without sliding...the key is in the consistency of the frosting and the flatness of the layers.

this cake is very moist!!


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