Carrot Nut Cake Recipe

4.5 6 4
Publisher Photo

Carrot Nut Cake Recipe

Read Reviews
4.5 6 4
Publisher Photo
Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan— a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 2 cups sugar
  • 1-1/2 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 2 cups finely shredded carrots
  • 1 cup flaked coconut
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped pecans, divided
  • Cream Cheese Frosting (recipe also in Recipe Finder)

Directions

In a mixing bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Carrot Cake in Down the Aisle Country-Style 2000, p52

  • 2 cups sugar
  • 1-1/2 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 2 cups finely shredded carrots
  • 1 cup flaked coconut
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped pecans, divided
  • Cream Cheese Frosting (recipe also in Recipe Finder)
  1. In a mixing bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Carrot Cake in Down the Aisle Country-Style 2000, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCarrot Nut Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dgjere User ID: 3131351 36035
Reviewed Nov. 6, 2011

"Everyone loved this cake at work."

MY REVIEW
gma cansalot User ID: 5808955 78204
Reviewed Jul. 30, 2011

"I took this to work for a treat and it received a 5 star rating from everyone. Super moist"

MY REVIEW
okredhead User ID: 3848845 85995
Reviewed Nov. 15, 2010

"this is an awesome carrot cake, I get great reviews and many request for every holiday. We used this as a grooms cake at our wedding was awesome Beth"

MY REVIEW
lucyriccardo User ID: 4940789 36022
Reviewed Sep. 8, 2010

"the amount of oil and sugar were too much... next time i do it i will reduce these... otherwise cake was very good."

MY REVIEW
Julie20fan User ID: 3959278 94445
Reviewed Apr. 29, 2010

"I forgot to rate this. It is deserving of five stars."

MY REVIEW
Julie20fan User ID: 3959278 53449
Reviewed Apr. 29, 2010

"This recipe was truly amazing. I made it for a friends birthday and it came out better than I thought. Absolutely perfect. I will definitely make this cake again. Thanks so much for sharing this with us."

Loading Image