Carrot Cake

Kent’s birthday was yesterday.  Baked his favorite cake!  Simple and delicious!!

Carrot cake 003

Carrot Cake

(Preheat oven to 350 degrees)

2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon

3 eggs
1 1/2 cups vegetable oil
2 cups fine grated carrots (I use my box grater or food processor, whichever I am in the mood to do)
1 teaspoon vanilla extract
1 cup well drained crushed pineapple
1 cup shredded coconut
1 cup chopped nuts (1/2 for cake batter, 1/2 to top frosting)


1.  Combine dry ingredients
2.  Add eggs, oil, carrots, vanilla and beat until combined
3.  Mix in pineapple, coconuts and 1/2 cup nuts
4.  Pour into greased 13×9 baking pan
5.  Bake in 350 degree oven for 50-60 minutes

I use my stand up mixer for mixing this cake. If you want to do this by hand go for it.  While your cake is baking make the frosting.

Cream Cheese Frosting

8 ounces Philadelphia Cream Cheese (softened but cool)
5 Tablespoons butter (softened but cool)
1/2 teaspoon vanilla
1 Tablespoon sour cream
1 1/4 cups (5 ounces) of confectioners sugar

Mix the first four ingredients in food processor.  Add confectioners sugar and blend together until smooth.  (This takes seconds in food processor)

When the cake cools frost the top of the cake and top with remaining 1/2 cup of nuts. ENJOY!!December 030

4 thoughts on “Carrot Cake

  1. Perfect Autumnal Cake! Love the sheet cake version. I seldom make the recipe I have because the originator (who makes a superb version but was VERY specific with certain brand name ingredients, etc) makes 9″ rounds. This is “grate” to have.

  2. I haven’t made a Carrot Cake in years. Alan’s cousin is famous for her’s and I doubt I could ever live up to her standard, but it’s lovely to have a tried and true recipe in my arsenal.
    Thank you! Happy Birthday, Kent.

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