Heavenly Carrot Cake Recipe


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Best carrot cake ever! A few people have frowned at the thought of coconut in the frosting, but as soon as they have a bite they come back for more. This is a very requested cake at my house.

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  • Carrot Cake:
  • 2 C. granulated sugar
  • 1 1/2 C. vegetable oil
  • 4 lg. eggs
  • 2 C. flour
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 3 C. carrots, grated
  • 1/2 C. pecans, chopped
  • Cream Cheese Frosting:
  • 1 8-oz. pkg cream cheese, softened
  • 1/4 lb. butter, softened
  • 1 1-lb. pkg. confectioner's sugar
  • 1/2 C. shredded coconut
  • 2 tsp. vanilla

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In large bowl, combine sugar and oil until well mixed. Add eggs, one at a time, and mix until combined. Add flour, cinnamon, soda and salt;

slowly mix in carrots and pecans. Pour into 2 greased and floured 9-inch cake pans. Bake at 325 degrees for about 60 minutes, or until toothpick comes out clean. Cool, for at least 5-7 minutes. Remove from pans and cool completely on wire racks. When completely cooled, frost with cream cheese frosting.Frosting:

In bowl, soften cream cheese and butter and mix well. Slowly add confectioner's sugar, coconut and vanilla and mix well.

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