Earlene Sharp's Carrot Cake Recipe

Name: Earlene Sharp's Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups corn oil; 1 3/4 cups sugar; 3 large eggs; 2 cups flour, all-purpose; 2 teaspoons baking soda; 1 teaspoon salt; 2 1/2 teaspoons cinnamon; 1 1/2 teaspoons vanilla extract; 2 cups carrots peeled, grated; 1 cup walnuts; 1/2 cup coconut flaked; 8 ounces pineapple; 16 ounces cream cheese; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract

Servings: persons

1 1/2 cups corn oil
1 3/4 cups sugar
3 large eggs
2 cups flour, all-purpose
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract
2 cups carrots peeled, grated
1 cup walnuts
1/2 cup coconut flaked
8 ounces pineapple
16 ounces cream cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

1
Beat together oil, sugar, and eggs until well-combined.
2
In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture.
3
Stir in vanilla, mixing well.
4
Add carrots, walnuts, coconut and pineapple.
5
Mix until well-blended.
6
Pour batter into a greased and floured 9-10-inch bundt pan.
7
Bake at 350F (180C).
8
for about an hour.
9
Cool on cake rack; remove pan.
10
Cover with cream cheese icing and garnish with grated carrots and nuts.
11
Combing icing ingredients together and ice cake.

1589

kcal

Calories

Fat

227

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 15 ingredients. The key ingredients include: 1 1/2 cups corn oil, 1 3/4 cups sugar, 3 large eggs, 2 cups flour, all-purpose, and more.

Yes, Earlene Sharp's 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.

Earlene Sharp's Carrot Cake

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