Sister Beth's Carrot Cake recipe

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Ingredients

1 cup vegetable oil
2 cups white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts
1 cup confectioners' sugar
1 (4 ounce) package cream cheese, softened
5 tablespoons butter, softened
1 dash vanilla extract

Nutrition Info

613.5 calories
carbohydrate: 69.6 g
cholesterol: 69.6 mg
fat: 36 g
fiber: 2.7 g
protein: 6.4 g
saturatedFat: 10.1 g
servingSize: -
sodium: 409.3 mg
sugar: 47.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Grease and flour a 9x13-inch baking pan.

  3. Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.

  4. Combine flour, cinnamon, baking soda, and salt in a separate bowl.

  5. Stir oil mixture into flour mixture until a well-mixed batter forms.

  6. Fold carrots, pineapple, coconut, and walnuts into batter, pour into prepared baking pan.

  7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour, cool completely, about 1 hour.

  8. Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended, spread over cooled cake.

Recipe Yield

12 servings

Recipe Note

One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.

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