Prep 30 mins
Cook 50 mins
My mom used to make this cake for me on my birthday every year, and now my wife does. Several people have told us that it is the best carrot cake they have ever tried. She got the recipe from my sister who got it from her mother in law, who got it from her mother, who got it from...
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1⁄2 cups oil
- 4 eggs
- 3 cups grated carrots
- 1 (8 ounce) can crushed pineapple
- 1 cup grated coconut
Cream Cheese Frosting
- 1 lb powdered sugar
- 8 ounces cream cheese
- 1 teaspoon vanilla
- Preheat oven to 350.
- Mix dry ingredients first, then wet.
- Pour into 9"x13" pan and cook for about 50 minutes or until a toothpick inserted in center comes out clean.
- Allow to cool, frost and enjoy.
I love carrot cake, & when in a restaurant where they have it, I usually order a piece, just to see how it stacks up! Most such cakes are somewhat dry, I think, & NEED the cream cheese frosting to help make up for that! This cake doesn't actually need the frosting, 'cause the cake itself is MOIST & TASTY! Still, I made the frosting, but with only 3/4 lb of powdered sugar! Thanks for sharing your great recipe! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]
This is the best carrot cake I've yet to have. Most certainly the best one I've ever made. The recipe was very easy to make. The resulting cake was wonderfully moist - even the next day. I added chopped black walnuts to the icing right before frosting the cake. The icing is a little sweeter than I prefer, but overall it was an excellent dessert! A keeper!
This is a great cake! I made a couple of changes to the recipe--replaced the oil with unsalted butter and it makes the cake much lighter and suitable for 2 nine inch layers. Just as good, though!