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Frosted Carrot Cake

28 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

12-15 servings

Updated: Jan. 01, 2018
We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.
Frosted Carrot Cake
Frosted Carrot Cake Recipe photo by Taste of Home
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Ingredients

  • 3 large 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 sweetened shredded 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

Directions

  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 13x9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. In another large bowl, combine frosting ingredients; beat until creamy. Frost cake.

Nutrition Facts

1 piece: 599 calories, 29g fat (11g saturated fat), 74mg cholesterol, 378mg sodium, 81g carbohydrate (62g sugars, 2g fiber), 7g protein.