carrot cake



This is the carrot cake recipe that I grew up with – one of those recipes that mom would make and everyone always loved. It is the recipe against which I judge every piece of carrot cake I buy – and no restaurant or store has measured up. And, yes, when I want to, I do make this a multi-layer cake that is picture perfect cake (however, I never add silly little iced carrots). So this is that recipe with, as always, a couple of modifications that make it even better.


  • 2 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/4 – 1/2 tsp cloves
  • 1/4-1/2 tsp nutmeg
  • 2 tsp vanilla
  • 1 cup coconut
  • 2 cups grated carrots
  • 3 eggs
  • 1 cup crushed pineapple
  • 1/2 cup plain apple sauce
  • 1 cup vegetable oil


Mix all dry ingredients. Add and mix the wet ingredients except for the carrots and coconut. Fold in the carrots and coconut, one at a time. Bake in 9×13 plan at 350 degrees F for 45 min or until done (toothpick comes out clean).

When cake has cooled, frost with homemade cream cheese frosting – trust me when I say that it is worth the effort. (Approximate frosting recipe: 6 oz cream cheese, 1 tsp vanilla, 2 tsp milk, and enough powdered sugar to make it smooth – around 1 lb.)

One Reply to “carrot cake”

  1. Yum! Send some my way! And yes, I agree – this is one of the best carrot cake recipes out there!

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