Thursday, December 2, 2010

Carrot Cake

Due to the high demand for the recipe for the carrot cake I raved about, I thought I would post it!

Thanks, Alisa! (who doesn't read my blog...)


3 cups flour
3 cups sugar
1 tsp salt
1 tbsp baking soda
1 tbsp cinnamon
1 ½ cups corn oil
4 large eggs, lightly beaten
1 tbsp vanilla
1 ½ cups chopped walnuts
1 ½ cups shredded coconut
1 11/3 cups pureed cooked carrots (approx. 6 med. carrots – blender works fine)
¾ cups drained, crushed pineapple (1 20 oz. can)
1 ½ cups raisins coated in 1 tbsp flour

Preheat oven to 350. Grease 2, 10-inch layer cake pans lined with wax paper.

Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple. Fold in raisins.

Pour batter into pans. Set on middle rack and bake 40-50 minutes or until edges have pulled away from sides and a cake tester comes out clean.

Cool on rack for 3 hours (or overnight). Fill cake and frost sides with Cream Cheese Frosting.


8 oz. cream cheese at room temp.
6 tbsp butter at room temp.
3 cups powdered sugar (I sometimes need a bit more)
1 tsp vanilla
juice of ½ lemon (approx. 1 tsp.)

Cream together cream cheese and butter.
Slowly sift in powdered sugar and continue beating until fully mixed. Mixture should be free of lumps. Stir in vanilla and lemon juice.


  1. ooh we love carrot cake! will definitely have to try making this sometime soon!

  2. Yum Yum. So, who made the carrot cake for her birthday? I guess if you want it, you do it. I'm glad you girls were together for Marsh's big day. More pictures!

  3. Lay, why did you have to grease AND line the cake pans? And why corn oil? Do you think I could substitute something else?