Community Pick
Best Carrot Cake
photo by Sageca
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Yields:
-
1 13 inch square cake
ingredients
- 3 eggs
- 1 3⁄4 cups sugar
- 1 cup oil
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups flour
- 2 cups grated carrots
- 1 cup walnuts
- 1 cup chopped pineapple
- 1 teaspoon vanilla
-
Frosting
- 8 ounces cream cheese, softened
- 1⁄2 - 1 cup butter, softened
- 3⁄4 cup powdered sugar
- 1 -2 teaspoon vanilla
- 1⁄4 cup unsweetened coconut, toasted
directions
- Combine flour, salt, soda,& cinnamon.
- Set aside.
- Combine eggs, sugar,& oil; mix until smooth.
- Stir in flour mixture a little at a time until well blended.
- Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
- Pour into a greased 9x13in pan.
- Bake at 350 degrees for 45-55 minutes.
- --------------Frosting----------.
- Cream together, cheese and butter until smooth.
- Add vanilla.
- Add sugar a 1/4 cup at a time, until well blended.
- After frosting cooled carrot cake, sprinkle with toasted coconut.
- To toast coconut, put on cookie sheet, under broiler for about 1 minute.
- Keep an eye on it to be sure it does not burn!
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Reviews
-
I took this to work for a retirement party and I had so many compliments that I thought I should be on a cooking show on TV. ;-) I was requested to make it 3 more times in the next 2 months for other occasions. My family loves it and people are still talking about it when they see me. Thanks for the real winner!
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Easy to make. I did use 1 cup light brown sugar in place of part of the white sugar...just like the taste and texture better. Also didn't have enough walnuts so I mixed half pecans and chopped them vey fine in my processor (the kids never know that there are nuts and carrots in the cake when I pulverize them!). I used my own frosting recipe that is very similar to this recipe except my frosting contains a spritz of lemon juice (about 3T) and the spice mace (1/4 tsp) from an old recipe that I've used forever. I don't use the coconut but I may try it next time:) The cake is delicious!
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Tweaks
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This is excellent. I used a springform pan [10"] and I had my doubts when I took it out of the oven because I was not high enough for me. I was a great texture though, very moist and everyone loved it. I made it a second time and used 2 tsp of cinnamon instead of one and a cup of coconut. With these changes I think this cake is perfection. Hubby said it is the best cake I have ever made and he is not a huge cake fan. I did not like the icing however it was not sweet enough for me. My recipe calls for a lot more icing sugar and thats how I like it. Lots of reviews said they enjoyed the icing as is so my advice would be make it as is and just keep adding icing sugar if its not sweet enough for you.
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Easy to make. I did use 1 cup light brown sugar in place of part of the white sugar...just like the taste and texture better. Also didn't have enough walnuts so I mixed half pecans and chopped them vey fine in my processor (the kids never know that there are nuts and carrots in the cake when I pulverize them!). I used my own frosting recipe that is very similar to this recipe except my frosting contains a spritz of lemon juice (about 3T) and the spice mace (1/4 tsp) from an old recipe that I've used forever. I don't use the coconut but I may try it next time:) The cake is delicious!
RECIPE SUBMITTED BY
Leslie O
United States
I live in Delaware. I have 4 kids and have a very busy life. I love to cook and when I find the time I love to try something new!