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Carrot Cake

Shredded carrots, crushed pineapple, coconut & nuts — with cream cheese frosting

Section
Desserts
Oven
350°F
Cook Time
~1 hour

Ingredients

Cake

  • 3 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 3 eggs
  • 1½ cups vegetable oil
  • 1 cup crushed pineapple (or one small can)
  • ½ cup coconut
  • 2 cups shredded carrots
  • 1½ tsp vanilla
  • ⅛ cup nuts (optional)

Frosting

  • 1 box (10x) powdered sugar
  • ¼ lb butter, softened
  • 1 (8 oz) pkg cream cheese, softened
  • 1 tsp vanilla

Directions

  1. Preheat oven to 350°F.
  2. Mix together flour, sugar, baking soda, salt, and cinnamon.
  3. Add eggs, vegetable oil, crushed pineapple, coconut, shredded carrots, vanilla, and nuts if using.
  4. Mix all ingredients together until well combined.
  5. Pour into a greased baking pan.
  6. Bake at 350°F for one hour.
  7. For frosting: beat cream cheese and softened butter until smooth. Add powdered sugar and vanilla. Mix until fluffy.
  8. Frost cake when completely cooled.
Note: The crushed pineapple keeps this cake incredibly moist. Do not drain it — add the juice and all.