-
-
My review
Sister Beth's Carrot Cake
Food Eater
"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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 20 m servings 614 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 614 calories; 36 g fat; 69.6 g carbohydrates; 6.4 g protein; 70 mg cholesterol; 409 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2839 Ratings
-
-
-
-
-
Most helpful positive review
11/9/2014
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...
Most helpful critical review
3/31/2018
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 t...
Most helpful
Most positive
Least positive
Newest
11/9/2014
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...
6/17/2014
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...
12/1/2014
Excellent. Drain your pineapple thoroughly. Did not have/use coconut. Thanks for sharing!
3/25/2014
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 ingredien...
2/26/2017
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 reci...
4/15/2014
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!
4/17/2017
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.
4/26/2014
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 re...