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Our Favorite Carrot Cake

(Makes one 2-layer 9-inch cake)
I've been making this carrot cake for more years than I can remember. It's always on our Easter dessert table and also makes a great brunch or birthday cake.  The cake is dense; filled with walnuts for some crunch, with pineapple that makes it moist and with coconut to add a sweet, delicate flavor. You can make it a few days ahead and the flavor only intensifies. This is a large cake; it can easily serve 10 to 12. The cream cheese frosting recipe makes enough to spread between the layers, to completely cover the cake and also, if desired, to add some decorations
with a pastry bag. 

3 cups unbleached all-purpose flour
2-1/2 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1 -1/2 cups vegetable oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 cup walnuts, chopped
1 cup sweetened shredded coconut
2 cups shredded carrots (about 3 carrots)
3/4 cup drained crushed pineapple

3 (8 ounce) packages cream cheese, room temperature
1 stick (4 ounces) unsalted butter, room temperature
3 cups confectioners' sugar, sifted
3 teaspoons vanilla extract


To make the cake:
Preheat oven to 350°F. Grease two 9-inch cake pans. Line the bottom of each pan with parchment or wax paper.

Combine the flour, sugar, salt, baking soda and cinnamon in a large bowl.  Add the oil, eggs and vanilla. Use an electric mixer to combine the ingredients to a smooth batter.  Add the  walnuts, coconut, carrots and pineapple; beat just long enough to incorporate the ingredients into the batter. Pour the batter into prepared pans. Bake for 30 to 35 minutes, until the edges of the cake have pulled away from the sides of the pans and a cake tester inserted in the center comes out clean.

Cool the cakes on a wire rack for 10-15 minutes, then remove the cakes from the pans and allow to cool completely. Fill and frost the cake with the cream cream frosting.

To make the frosting:
Cream together the cream cheese and butter in a bowl. Add the confectioners' sugar, one cup at a time, and beat until fully incorporated. Beat in the vanilla. The mixture should be smooth and creamy.
Slice of Our Favorite Carrot Cake
Pumpkin Cupcakes with Cream Cheese Icing
Zucchini Bundt Cake with Crunchy Orange Glaze
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The advantage of having a revolving cake stand is that it gives you easy access to all sides of the cake for frosting. The stainless steel cake leveler can level layers or slice large layers into several thin layers for cakes or tortes.
Keeps your cakes moist and makes transporting them secure with the carry handle and locking cover.