The Best Carrot Cake Recipe
Our family-favorite Carrot Cake doesn't get any more moist and delicious than this recipe! We've added in crushed pineapple and coconut to take this carrot cake over the top.
Serving15
Ingredients
Cake:
- 1¼ cup canola oil
- 2 cups sugar
- 3 eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 2½ cups flour
- 1 cup shredded coconut
- 1 cup raisins
- ¾ cups chopped walnuts, optional
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- 1 teaspoon vanilla
Frosting:
- 3 cups powdered sugar
- ½ cup butter, (softened to room temperature, do not melt)
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
Instructions
Cake:
- In a large bowl cream together oil, sugar, and eggs.
- Then add remaining cake ingredients and mix until well blended.
- Pour into a greased 9 x 13 inch baking dish. (I used a glass pan)
- Bake at 325 degrees for 45 minutes.
- Cool completely on a cooling rack before frosting the cake.
Frosting:
- After the cake has cooled, mix the powdered sugar, butter, cream cheese and vanilla in a separate bowl until smooth and creamy. Spread evenly over cake.
Notes
- You can substitute butter or shortening for the margarine in the cream cheese frosting.
Nutrition
Calories: 485 kcal · Carbohydrates: 83 g · Protein: 6 g · Fat: 16 g · Saturated Fat: 8 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 57 mg · Sodium: 326 mg · Potassium: 276 mg · Fiber: 3 g · Sugar: 57 g · Vitamin A: 3181 IU · Vitamin C: 3 mg · Calcium: 68 mg · Iron: 2 mg