Ingredients
Scale
CAKE:
- 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)
CREAM CHEESE FROSTING:
- 1 pkg. (8oz) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla
- 3 cups powdered sugar
Instructions
CAKE:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine sugar and oil and mix well. Add vanilla and eggs, one at a time, beating until creamy.
- Add flour, salt, baking soda, cinnamon and nutmeg and mix until well blended.
- Add grated carrots, coconut and pecans and beat until blended.
- 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.
- When completely cool, frost with Cream Cheese Icing.
FROSTING:
- 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.
Notes
- 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