Frosted Carrot Cake Recipe
- 3 eggs
- 3/4 cup canola oil
- 3/4 cup buttermilk
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 can (8 ounces) crushed pineapple, undrained
- 2 cups grated carrots
- 1 cup raisins
- 1 cup chopped nuts
- 1 cup flaked coconut
- CREAM CHEESE FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1. In a large bowl, beat the eggs, oil, buttermilk, sugar and vanilla until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into egg mixture until blended. Stir in the pineapple, carrots, raisins, nuts and coconut.
- 2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- 3. In another large bowl, combine frosting ingredients; beat until creamy. Frost cake. Yield: 12-15 servings.
1 piece: 599 calories, 29g fat (11g saturated fat), 74mg cholesterol, 378mg sodium, 81g carbohydrate (62g sugars, 2g fiber), 7g protein.
Reviews for Frosted Carrot Cake
"I'm not a carrot cake fan but this was really good! I used half the sugar and left out the raisins and coconut and used sunflower oil instead of canola. I have a feeling my sweet, garden carrots made a difference. I made half the frosting, which was plenty. I'll be making this to take to work. Thanks for sharing!"
"Excellent! I didn't use all of the icing, but otherwise followed the recipe exactly. Everyone loved it!"
"Love Love this recipes. I've tried this recipe last year and fell in love with it. I just forgot to write a review. The only thing I don't do is put the crush pineapple and coconut in my cake. I give it a 10 star."
"I tried this recipe for the first time! I used 1/2 packed brown sugar and 1/2 granulated sugar. I used 3/4 to 7/8 cup of evaporated milk, soured with 1 Tbsp. cider vinegar. I used 1 tsp. salt instead of 1/2 tsp. salt. I also crushed a 20-oz. can of pineapple slices in my food processor and measured out 1 cup of crushed pineapple for the cake. I also mixed 1/8 cup all-purpose flour with the raisins before adding to batter. I omitted the nuts as there are folks who can experience nut allergies. I used a greased and floured 12x8" baking pan, 6 lined muffin pans and a 5" mini loaf pan, greased and floured. I found that I just needed to bake the cake 40 to 45 minutes since I baked the loaf, cupcakes and 12x8" cake all together.For the icing: I just used: 1/4 cup butter or margarine, 4 oz. cream cheese, 1-1/2 cups confectioners' sugar and 1 tsp. vanilla which I just used for the 12x8" size cake. I then iced the 12x8" cake when it cooled and chilled the cake to allow the icing to set. NOTE: I did keep the carrots and coconut the same-I HAD shredded the carrots in my food processor!The eggs and oil, vanilla extract, flour, cinnamon and baking soda I also kept the same! This IS a really nice recipe! Thank you for sharing it! delowenstein"
"I made this and it is delicious. Moist and oh so full of flavor. I loved the frosting but this recipe makes way too much for this cake. I would cut the recipe in half next time. Also, I did not have any coconut in the house so I went without it. I didn't have any raisins in the house so used Craisins instead. One thing I really enjoyed about this recipe was how easy it was and how moist it was. I baked mine in a 9" round spring pan. It worked out beautifully..."
"This is a very good cake, I made it for my church, and for my family Christmas get together, everybody raved about it as being a fantastic cake. It's the best"
"sounds wonderful!! could you put the cake mix in 2- 9" round pans to make a layered dessert? how long would you bake the rounds and would you need to make more frosting?"
"must have to try.it's just amazing.love it.thank you home of taste for sharing your experience and taste with us."
"This is the best tasting and moist Carrot Cake. I omittedthe coconut and was still absolutely moist and delicious. I will be making this recipe over and over again. Thanks for sharing this wonderful recipe!"
"Wonderful recipe, and I have tried many carrot cake ones. I did replace part of the oil with drained applesauce to make this healthier (1/2 cup)."
"It was a hit! Everyone locked it. It is a keeper"
"This is THE BEST Carrot Cake I have ever eaten. I baked it exactly as the recipe is written. You don't taste the coconut or the pineapple. It all blends into an incredible flavor and a moist cake. I suggest you make it according to the recipe before you start changing, deleting, or adding."
"This is definitely a five-star recipe. I made it last night and it was a huge hit, even with my picky daughter-in-law. I made the recipe almost exactly as written except I omitted the coconut and used evaporated milk instead of the whipping cream. This cake is an all around winner and I will make it again and again. Edited to add: I made this cake again and this time used the coconut. It is a hands down winner. Everyone raved about how delicious and moist it was. I am making it again tomorrow for a party. This is my new go-to cake."
"Absolutely delicious! hats off to the creator of this recipe, the only thing i did different was i did not add pineapple but it was still amazing. I made it the first time when i had friends over for dinner which is unlike me because i always try a recipe once before i make it for friends. They just devoured it including my kids. I love baking so this was an absolute pleasure, thanks for sharing!!"
"This was a delightful tasting cake. Well make it next Thanksgiving"
"Fantabulous!! I left out the pineapple, nuts, and coconut but followed the rest of the recipe to a T."
"<p>One of the best things about this recipe is that there is much less oil in this recipe than in other carrot cake recipes. GREAT! But it's still the most moist cake I've seen. It's chock full of my favorite things! We did not use the whipping cream in the frosting last time and it was fine. We also cut the sugar back to 1 1/2 cups, and could have even shaved off a bit more due to the sweetness of coconut and pineapple.</p>"
"I had been on the search for the perfect carrot cake recipe. I have found it. Cake is rich, moist, flavorful. Consistency is great. Got RAVEs for this cake. Sending this to ALL my cook friends/family. Thanks for sharing!"
"This cake is wonderful!! Anytime I make it I receive numerous compliments. (I take the easy way thought and don't make my own frosting.)"
"Awesome! Disappeared quickly"
"Made this cake for first time and my husband and I think it is delicious. Will definitely make it again."
"Absolute best tasting and most moist carrot cake we have ever tasted. Great for group events."
"This cake was fantastic. It was so moist and delicious. We didn't have the heavy whipping cream but it still turned out great! I loved the edition of the pineapple and coconut!"
"Loved the carrot cake. Was moist, flavorful and delicious. Cream cheese icing was too sweet so I added a bar of cream cheese."
"would like to know how people thought it tasted."