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Perfect Carrot Cake with Cream Cheese Frosting

Bettyskitchen's picture
  Self rising flour 2 Cup (32 tbs)
  Ground cinnamon 2 Teaspoon
  Sugar 2 Cup (32 tbs)
  Vegetable oil 1 1⁄2 Cup (24 tbs) (May Use Peanut Oil)
  Whole eggs 4
  Finely grated carrots 2 Cup (32 tbs) (Raw)
  Crushed pineapple 8 Ounce, drained (1 Can)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Sweetened flaked coconut 1⁄2 Cup (8 tbs)

Stir 2 cups flour, 2 cups sugar, and 2 teaspoons cinnamon together. Add 1 1/2 cup vegetable oil and 4 eggs. Mix well. Add 2 cups finely grated carrots, 8 oz. crushed pineapple (drained), 1/2 cup pecans, and 1/2 cup coconut. Blend thoroughly. Pour this mixture into 3 prepared 9-inch cake pans. (To prepare the pans, spread butter on the bottom and sides, then place a circle of waxed paper on the bottom. Spread more butter on top of the waxed paper and sprinkle with a small amount of flour. Shake the pan from side to side, coating the bottom and sides with a light dusting of flour. Pour off any excess flour.) Bake the cake mixture for 30 to 35 minutes in an oven that has been preheated to 350 degrees. Watch carefully to make sure the cake does not burn. To test for doneness, insert a toothpick in the center of the cake, and, if it comes out clean, the cake is done. Cool. Frost with Cream Cheese Frosting (below). When frosting the cake, remove one cake layer at a time from its pan. Place the most even layer on the bottom of your cake plate. Spread with a generous amount of Cream Cheese Frosting. Place another layer on top, remembering whether there is a thicker and thinner side to the layer. Frost the top of the second layer. Put the third layer on, swiveling to adjust for any unevenness in the placement of the previous layers. Now, frost around the sides completely and cover the top completely. If desired, decorate with swirls, or with chopped pecans on top, or around the sides. Place in the refrigerator immediately to cool and set up. This cake will keep (covered with plastic wrap) in your refrigerator for two weeks. To keep the plastic wrap from touching the cake, make a tent by inserting four toothpicks on top to form a large square for the plastic to rest on.

Recipe Summary

Difficulty Level: 
Cake Channel
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Who can resist a wedge of moist, frosting-topped carrot cake with a hot cup of tea? The classic, homely carrot cake receives a stylish creamy makeover with this easy Betty recipe. The preparation does take a little extra time, but you will find the procedure is not difficult, and it is totally worth the effort! Watch this video to learn how to make this total treat.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1612 Calories from Fat 890

% Daily Value*

Total Fat 101 g155.8%

Saturated Fat 16.1 g80.7%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 973.7 mg40.6%

Total Carbohydrates 171 g56.9%

Dietary Fiber 7.8 g31.2%

Sugars 116.5 g

Protein 15 g30.7%

Vitamin A 257.7% Vitamin C 18%

Calcium 21.3% Iron 23%

*Based on a 2000 Calorie diet

1 Comment

Franky B's picture
Perfect Carrot Cake With Cream Cheese Frosting Recipe Video