Although I enjoy chili, I don’t enjoy heat for the sake of heat. I was looking for something to warm me up without being very hot, and this is what I got. According to my spouse, this mixture would also make a tasty sloppy joe (with beans).
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¾ cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 (8 ounce) can crushed pineapple, drained
- 1 (8 ounce) package cream cheese
- ¼ cup butter, softened
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
- To make the cake: Mix together flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts, and pineapple. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool completely before frosting. (The center of cake may sink slightly as it cools.)
- To make the frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners’ sugar; beat until creamy.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 288 mg |
| Sugars | 28 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Yummmmmy. Moist, flavourful and great for sharing.
My 15 year old daughter made this cake and it was delicious. A keeper,
My husband, my friends, etc., loves this cake. I’ve made it several times. The recipe I printed back few years ago in all recipes is “Fourteen Carat Cake”. I only lowered the sugar and the cinnamon.
Amazing! I add raisins to the recipe. Both my children ask for this every birthday 🙂
Literally the best carrot cake I’ve ever baked. I followed the exact steps and ingredients. Thanks a lot for sharing the recipe
This is my all time favorite carrot cake recipe. The only change I make occasionally is to swap out the plain cream cheese frosting for brown butter cream cheese frosting. No matter which frosting I choose the cake is always a hit!
Excellent!
Everyone requests this cake every time we go to a cookout or party.
I left out the coconut
I LOVED this recipe! Its exactly what I was looking for that is very much similar in flavor and texture to my deceased mother-in-laws carrot cake!!! Tge frosting is right on to hers! I did make a few changes to both recipes as follows: Cake: 1-1/2 tsp cinnamon 1/2 cup oil 1/2 cup buttermilk 1/2 cup coconut flakes Added some of the pineapple juice into the batter. Frosting: 1 tablespoon crushed pineapple. 1 tablespoon pineapple juice
This cake is so moist and delicious that it doesn’t need icing if you’re in a hurry to eat it! Next time, I’m going to add 1/2 teaspoon each of ground cloves, ground ginger, and ground nutmeg to give it a bit of spice.
So great! Followed the recipe, used margarine instead of butter…Icing and cake both came out beautifully-Thank you!
Great recipe! Switched out coconut and walnuts for raisins, as a personal preference. Turned out great!
This was really good, except for next time I’ll use grated carrots instead of shredded carrots. I used 1/2 cup applesauce and 1/2 cup of oil, instead of the 1 cup of oil. I saw comments where people doubled the icing. I made a batch and a half and it was perfect. Will make again.
This cake was easy to make and even more tasty to eat. I only put one cup of icing sugar in the icing as I felt the cake was quite sweet. It was very delicious
Excellent carrot cake. I made it with a mixture of gluten free flowers and baked it in a Bundt pan. After 50 minutes at 350, I reduced the temperature to 320 for another 15 minutes to fully cook. This may be because of the G F flower. Not sure. Excellent! No leftovers.
Absolutely delicious. I did reduce the oil a bit and added more pineapple juice but it still turned out perfectly good.
I made this cake it was delicious!! Not even a crumb was left.My niece’s dad just loved it,wanted more!
I added some orange zest to this cake and it was a flavour bomb. Used butter instead of oil and skipped the icing. It was melting in my mouth good. However in my case i believe the butter was a bit much..it would be great to have measurements in grams/kilos as it is more easier to measure and precise
It was fantastic! Best ever Carrot Cake. I made a few changes to try for a little more healthiness 🙂 Used 1/2 C White sugar and 1/2 C organic brown coconut sugar. Added 1/2 C unsweetened apple sauce Used chopped pecans(walnut allergy) In my oven it took less than the 45 minutes. For the frosting we used a recipe that had a little less sugar, and added vanilla, and it was amazing- not too sweet.
Made this cake for Easter, was a big hit. I don’t generally like coconut but it wasn’t overwhelming in this cake, very good. My hubby, who isn’t a big cake fan finished it off tonight. I did read other reviews & replaced half of the oil with applesauce & it was so tasty & moist. I also used sugar substitutes both in the cake & the frosting & subbed pecans for walnuts. Definitely a keeper.