Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white sugar; 3/4 cup vegetable oil; 3 eggs; 1 teaspoon vanilla extract; 3/4 cup buttermilk; 2 cups grated carrots; 1 cup flaked coconut; 1 (15 ounce) can crushed pineapple, drained; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 1/2 teaspoons salt; 1 cup chopped walnuts; 1/2 cup butter; 1 (8 ounce) package cream cheese; 1 teaspoon vanilla extract; 4 cups confectioners' sugar

Servings: persons

2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 cup chopped walnuts
1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a 9x13 inch baking pan.
3
Set aside.
4
In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk.
5
Stir in carrots, coconut, vanilla, and pineapple.
6
In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture.
7
Stir in chopped nuts.
8
Spread batter into prepared pan.
9
Bake for 55 minutes or until toothpick inserted into cake comes out clean.
10
Remove from oven, and set aside to cool.
11
In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar.
12
Blend until creamy.
13
Frost cake while still in the pan.

2745

kcal

Calories

138

Fat

370

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups white sugar, 3/4 cup vegetable oil, 3 eggs, 1 teaspoon vanilla extract, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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