Hello! Here is a delicious recipe for carrot cake. Scroll down for a printable recipe.
Cake Ingredients
2 cups all-purpose flour
2 cups granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 cup vegetable oil
4 large eggs
2 tsp. vanilla
2 jars (6oz each) baby food carrots
1 cup chopped walnuts
1 cup sweetened shredded coconut
1 can (20oz) crushed pineapple, packed in juice, drained
Cake Directions
Heat oven to 350 degrees. Grease a 9×13 inch baking pan. Line bottom of pan with parchment paper. Grease paper. Mix flour, sugar, baking soda and cinnamon in large bowl. Add oil, eggs and vanilla. Beat with electric mixer or wooden spoon until well blended. Stir in remaining ingredients until blended. Pour into prepared pan.
Bake 50 to 60 minutes, until cake pulls away from sides of pan and toothpick inserted near center of cake comes out clean. Cool pan on wire rack 10 minutes before turning cake out on the rack. Remove parchment paper and cool cake completely.
Frosting Ingredients
4 oz cream cheese, softened
3 tbsp. butter, softened
1 1/2 cups powdered sugar, sifted
2 tsp. fresh lemon juice
1/2 tsp. vanilla
2 cups toasted coconut*
Frosting Directions
Using electric mixer, beat cream cheese and butter in medium sized bowl until well blended. With mixer on low speed, add sifted powdered sugar, lemon juice and vanilla. Increase speed to medium and beat until smooth. Frost top of cooled cake. Sprinkle with toasted coconut.
*To toast coconut, spread in a baking pan and bake at 350 degrees for 4 to 5 minutes, stirring once, until very lightly browned. Watch carefully as sweetened coconut burns easily.
Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp. vanilla
- 2 jars (6oz each) baby food carrots
- 1 cup chopped walnuts
- 1 cup sweetened shredded coconut
- 1 can (20oz) crushed pineapple, packed in juice, drained
- 4 oz cream cheese, softened
- 3 tbsp. butter, softened
- 1 1/2 cups powdered sugar, sifted
- 2 tsp. fresh lemon juice
- 1/2 tsp. vanilla
- 2 cups toasted coconut*
Instructions
Heat oven to 350 degrees. Grease a 9x13 inch baking pan. Line bottom of pan with parchment paper. Grease paper. Mix flour, sugar, baking soda and cinnamon in large bowl. Add oil, eggs and vanilla. Beat with electric mixer or wooden spoon until well blended. Stir in remaining ingredients until blended. Pour into prepared pan.
Bake 50 to 60 minutes, until cake pulls away from sides of pan and toothpick inserted near center of cake comes out clean. Cool pan on wire rack 10 minutes before turning cake out on the rack. Remove parchment paper and cool cake completely.
For Frosting: Using electric mixer, beat cream cheese and butter in medium sized bowl until well blended. With mixer on low speed, add sifted powdered sugar, lemon juice and vanilla. Increase speed to medium and beat until smooth. Frost top of cooled cake. Sprinkle with toasted coconut.
*To toast coconut, spread in a baking pan and bake at 350 degrees for 4 to 5 minutes, stirring once, until very lightly browned. Watch carefully as sweetened coconut burns easily.
For those who are new to our page, we are baking our way through our Grandma Anna Vee’s award-winning recipes. She won many times at the county fair. Everyone loved her and her recipes!
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