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Brian's Killer Carrot Cake


I'm not a carrot cake nut but this is the most delicious cake that I've ever eaten!

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  • Frosting:
  • 2 cups AP flour
  • 2 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 tsp vanilla
  • 2 cups sugar
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1 cup crushed pineapple, well drained
  • 1 cup chopped pecans
  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 1 lb. powdered sugar
  • 1 tsp vanilla



Step 1

Preheat oven to 350 degrees.

Brush cake pan with cake release (see my recipe).

Sift flour, soda, cinnamon, and salt together in a bowl. In mixing bowl, beat eggs until slightly fluffy. Add oil, vanilla, & buttermilk. Mix well.

Fold flour mixture into egg mixture. Fold in sugar, carrots, pineapple, coconut, & pecans.

Pour batter into prepared pan. Bake until done (about 55 minutes, or until toothpick inserted into middle comes out clean). Allow to cool.


Combine ingredients and mix at low speed until combined and then at high speed until thoroughly blended. Tort cake into three layers. Frost between layers and top of cake only, leaving sides bare.

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