One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grease and flour a 9x13-inch baking pan.

  • Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.

  • Combine flour, cinnamon, baking soda, and salt in a separate bowl.

  • Stir oil mixture into flour mixture until a well-mixed batter forms.

  • Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.

  • Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Nutrition Facts

614 calories; protein 6.4g; carbohydrates 69.6g; fat 36g; cholesterol 69.6mg; sodium 409.3mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2014
Have used this recipe as is for years! Despite the other person saying to drain the pineapple if you add the coconut do NOT drain it! This recipe is great as is-works great in an angel food pan too! Read More
(8)

Most helpful critical review

Rating: 1 stars
04/01/2018
I love love love carrot cake. But--boy I must have done something wrong with this one! I followed the recipe to the letter but when it was done it was awful! I'm a baker love to bake but this cake I took one bite and cringed. I tried one more bite and threw the rest in the garbage! It left me with a bad almost chemical taste in my mouth. I won't make this one again. Read More
52 Ratings
  • 5 star values: 42
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/09/2014
Have used this recipe as is for years! Despite the other person saying to drain the pineapple if you add the coconut do NOT drain it! This recipe is great as is-works great in an angel food pan too! Read More
(8)
Rating: 5 stars
06/17/2014
This is the first carrot cake I've made and I don't need to keep looking! This cake is so delicious! I followed the recipe omited nuts baked in a glass 10x13 for 53 min and was glad I checked it when I did. It would have been dry if left for the full hour. The cake is moist light and so full of healthy fiber! I did end up doubling the frosting recipe. It didn't look like enough and I really love cream cheese frosting;) Next time I'll add more spices to get a spicier cake. I'd also like to try some golden raisins! Read More
(6)
Rating: 5 stars
12/01/2014
Excellent. Drain your pineapple thoroughly. Did not have/use coconut. Thanks for sharing! Read More
(5)
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Rating: 5 stars
03/25/2014
Keeper! Kid approved too! Make sure you drain the pineapple! I made this as directed - I did leave out the coconut and nuts - family preference - did not adjust any other amounts or ingredients. I used a 13 x 9 pan and it was done in about 45 minutes. One note - next time I would probably add a teaspoon of baking powder in addition to the baking soda to give it a bit more lift. The taste was perfect as written. Enjoy! Read More
(4)
Rating: 5 stars
02/26/2017
After reading reviews I too decided to substitute 1 cup of applesauce for oil and the cake turned out beautifully. I added a cup of raisins instead of using coconut. Borrowing from another recipe I also added grated orange zest to the frosting which gave it a nice flavour. Two thumbs up! Read More
(3)
Rating: 5 stars
04/15/2014
A keeper! Made the cake exactly as written. It was moist and sweet enough that I didn't even put icing on it. No leftovers! I look forward to making this again! Read More
(3)
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Rating: 5 stars
04/26/2014
I made this recipe for my wife kids and mother and father in laws and it was a huge hit......I made cupcakes with little Easter bunnies and they were super cute..... Can't go wrong with this recipe... Read More
(2)
Rating: 5 stars
04/17/2017
first time making family loved it. for the frosting though i only used 1/2 cup of conf. sugar and add 8oz of cream cheese it was more cream cheesy tasting instead of too sweet. Read More
(2)
Rating: 5 stars
09/13/2014
Great cake! Didn't add nuts though' Read More
(2)
Rating: 1 stars
04/01/2018
I love love love carrot cake. But--boy I must have done something wrong with this one! I followed the recipe to the letter but when it was done it was awful! I'm a baker love to bake but this cake I took one bite and cringed. I tried one more bite and threw the rest in the garbage! It left me with a bad almost chemical taste in my mouth. I won't make this one again. Read More
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