I first shared this recipe back in 2007, and it’s one of those classics that keeps finding its way back to the table. I decided to post it again for anyone who hasn’t discovered it yet.
It’s truly a family favorite, one we all adore. If you can resist digging in right away and let it rest in a covered container for at least 24 hours, the flavors mellow beautifully and become absolutely irresistible.
Ingredients- 2 cups sugar
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 teaspoons vanilla
- 2 ¼ cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded carrots
- 2 cups shredded coconut
- 1 can (8 oz) crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- 1 cup raisins (optional)
Instructions
(Preheat oven to 350 degrees) In a medium bowl combine sugar, eggs, oil, and vanilla; mix well. In a large bowl combine flour, cinnamon, baking soda, and salt; mix well. Add the liquid mixture to the flour mixture and stir until blended. Fold in carrots, coconut, pineapple, and walnuts; mix well. Spoon batter into a 9x13 glass pan and bake at 350 degrees for 50 minutes, or in two 9" layer pans.
Cream Cheese Frosting
Let cool before frosting. Frost with cream cheese icing. When I make this in a layer pan, I put a layer of nuts on the frosting between the layers with coconut, and then I add a layer of chopped nuts on top of the frosted cake as well.
Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- 4 tablespoons melted butter
- 2 tablespoons milk or half & half
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 box powdered sugar
Combine ingredients and beat well. I mix mine in the Cuisinart. Spread on cooled cake and top with walnuts.
π₯π° Looking for the perfect way to show off your carrot cake? Check out these gorgeous cake stands that I've linked below from Amazon.
✨π✨
As an Amazon Associate I earn from qualifying purchases.
πΆπ Maggie says thanks for help keeping her treat jar full ππΆ
