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Carrot Cake

Debbie Terenzini-Wilkerson

Prep Time:

20 Minutes

Cook Time:

50 Minutes

Serves:

12 Servings

Level:

Beginner

You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots!

Ingredients

  • 2 cups all-purpose flour

  • 2 cups sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3 large eggs, room temperature

  • 1-1/2 cups canola oil

  • 2 cups finely grated carrots

  • 1 teaspoon vanilla extract

  • 1 cup well-drained crushed pineapple

  • 1 cup sweetened shredded coconut

  • 1 cup chopped nuts


CREAM CHEESE FROSTING:

  • 6 ounces cream cheese, softened

  • 6 tablespoons butter, softened

  • 3 cups confectioners' sugar

  • 1 teaspoon vanilla extract

  • Additional chopped nuts

Preparation

Step 1


In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.


Step 2


Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.


Step 3


For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.


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