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Carrot Cake

  • Author:
  • Total Time: 65 minutes
  • Yield: 15 servings 1x




  • 3 eggs
  • 2 cups sugar
  • 1 1/4 cups oil
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 cups grated carrots
  • 1 cup coconut
  • 1/2 cup chopped pecans (optional)


  • 1 pkg. (8oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla
  • 3 cups powdered sugar



  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine sugar and oil and mix well. Add vanilla and eggs, one at a time, beating until creamy.
  3. Add flour, salt, baking soda, cinnamon and nutmeg and mix until well blended.
  4. Add grated carrots, coconut and pecans and beat until blended.
  5. Divide batter into a greased 9×13, making sure you get it as even as possible. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
  6. When completely cool, frost with Cream Cheese Icing.


  1.  Beat the cream cheese and butter together in a mixing bowl, for about 2 minutes. Add the powdered sugar and vanilla and beat until smooth. Spread on cooled cake.


  • This can also be baked in two 9-inch round or square cake pans if you’d like. I also like to place my 9×13 pan on a cookie sheet in the oven, this helps prevent the bottom from getting too brown before the center of the cake is done.
  • Also, for a variation, sometimes I had the zest of an orange to the cream cheese frosting, it’s absolutely delicious!
  • I’m not a fan of nuts in baked goods, but I actually don’t mind a few chopped pecans in carrot cake. Sometimes I add them, sometimes I don’t. It’s up to you if you want to add the nuts. You could also sprinkle the pecans on the frosting if you don’t like them in the cake.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Cakes & Cupcakes