Sister Beth's Carrot Cake

Sister Beth's Carrot Cake

This carrot cake combines carrots, pineapple, and cinnamon with shredded coconut and walnuts for a perfectly delicious cake. Homemade cream cheese frosting provides a smoothness with every bite.

Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
614 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Grease and flour a 9x13-inch baking pan.
Step 3
Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
Step 4
Combine flour, cinnamon, baking soda, and salt in a separate bowl.
Step 5
Stir oil mixture into flour mixture until a well-mixed batter forms.
Step 6
Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
Step 7
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
Step 8
Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.
Sister Beth's Carrot Cake
Sister Beth's Carrot Cake
Sister Beth's Carrot Cake
Sister Beth's Carrot Cake

Ingredients

  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts
  • 1 teaspoon salt
  • 1 cup confectioners' sugar
  • 1 cup vegetable oil
  • 1 cup shredded coconut
  • 2 cups shredded carrots
  • 1 (8 ounce) can crushed pineapple, drained
  • 5 tablespoons butter, softened
  • 3 eggs, beaten
  • 1 dash vanilla extract
  • 1 (4 ounce) package cream cheese, softened

Categories

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