Sister Beth's Carrot Cake


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.

Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
1 hrs
Total Time:
2 hrs 20 mins
12 servings


  • 1 cup vegetable oil

  • 2 cups white sugar

  • 3 eggs, beaten

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 cups shredded carrots

  • 1 (8 ounce) can crushed pineapple, drained

  • 1 cup shredded coconut

  • 1 cup chopped walnuts (Optional)

  • 1 cup confectioners' sugar

  • 1 (4 ounce) package cream cheese, softened

  • 5 tablespoons butter, softened

  • 1 dash vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C).

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

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

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

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

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

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

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

Nutrition Facts (per serving)

614 Calories
36g Fat
70g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 614
% Daily Value *
Total Fat 36g 46%
Saturated Fat 10g 51%
Cholesterol 70mg 23%
Sodium 409mg 18%
Total Carbohydrate 70g 25%
Dietary Fiber 3g 10%
Total Sugars 47g
Protein 6g
Vitamin C 3mg 15%
Calcium 42mg 3%
Iron 2mg 10%
Potassium 202mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love