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Phenomenal Carrot Cake Recipe

A delicious carrot cake recipe with cream cheese icing.


The Carrot Cake
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded carrots
10 ounces crushed pineapple in juice
1 cup shredded sweetened coconut
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
Cream Cheese Icing
8 ounces cream cheese
4 tablespoons butter
2 1/2 cups icing sugar
2 teaspoons vanilla

Garish on Icing
* optional 1/2 cup walnut halves
1/2 cup crushed walnuts
Peeled orange rinds


Preheat oven to 350 degreesF.

Spray a 9 x 13 pan with nonstick spray.

In large bowl, beat eggs and gradually add sugar.

Continue beating and add oil and vanilla.

Add carrots, pineapple, and coconut.

Sift flour, baking soda, and salt together.

Add flour mixture to wet ingredients and mix well.

Pour batter into prepared pan.

Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.

Let cool before frosting.

Note: This recipe works just as well for muffins!

Cream Cheese Icing:

Soften cheese and butter.

Beat well.

Add sugar and vanilla.

Beat again.

Spread on cooled cake. Leave as is or decorate with walnuts and decorative orange peels

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