Carrot Cake

  • 1 ½ cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 cups shredded carrots
  • 8 oz crushed pineapple (drained)
  • ½ cup shredded coconut

Preheat oven to 350°. Grease bottom and sides of 9×13 pan. *Note – this cake can be made as a layer cake, but it is extremely moist and dense and works best in a 9×13 pan as it tends to split if layered.

In a large mixing bowl, combine sugar, oil, vanilla and eggs. Mix until well combined. In a separate bowl, combine flour, cinnamon, baking soda and salt.

Stir until dry ingredients are well combined. Slowly incorporate flour mixture (1/2 cup at a time) into the bowl containing the wet ingredients while mixing at medium-low speed. Beat batter on low speed for one minute.

Add crushed pineapple and shredded coconut. Beat batter on low speed for another minute. Add shredded carrots and stir until well combined. Pour batter into pan.

Bake at 350° for 45 minutes or until toothpick inserted comes out clean. Allow cake to fully cool in pan. Frost with cream cheese frosting.

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • 1 tsp vanilla
  • 3 tsp whole milk, half & half, or heavy cream
  • 3 cups confectioner’s sugar

Add cream cheese, butter, milk and vanilla to large mixing bowl. Beat ingredients on medium speed until creamed.

Add confectioner’s sugar ½ cup at a time until well incorporated.

Starting at 2 cups of confectioner’s sugar, I taste the frosting after each ½ cup sugar addition and stop once the desired sweetness is reached.

Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

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