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Carrot Cake by


3 eggs
2 cups sugar
1 & 1/4 cups vegetable oil
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup shredded coconut
1 cup nuts (walnut or pecans chopped)
1 cup crushed pineapple, drained
2 cups raw carrots, shredded

Cream cheese frosting:
4 oz. cream cheese, room temperature
4 Tablespoons butter
1 pound powdered sugar
1 teaspoon vanilla
splash of milk, optional


Beat eggs well, then add next 7 ingredients and beat until smooth. Stir in coconut, nuts, pineapple, and carrots with a mixing spoon. Pour into a greased 9x13 cake pan and bake at 350*F for 50 minutes. When cake is slightly warm, spread with cream cheese frosting.

Cream cheese frosting:
With mixer, combine cream cheese and butter on medium speed until combined. Slowly add powdered sugar a little at a time until reaching desired consistency. Add vanilla. If too thick and not creamy enough add a splash of milk.

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