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Signature Homemade Carrot Cake


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  • 2 cups vegetable oil
  • 2 2/3 cups sugar
  • 3 eggs
  • 2 2/3 cups carrots, grated
  • 1 1/3 cups pecans
  • 1 1/3 cups Pineapple, crushed and drained
  • 2/3 cup coconut flakes, sweetened
  • 1/3 cup raisins
  • 3 1/2 cups flour
  • 1 1/3 Tbs baking soda
  • 1 1/3 Tbs baking powder
  • 2 2/3 Tbs cinnamon
  • 1 tsp salt
  • 6 oz cream cheese
  • 1/4 lb butter, unsalted, softened.
  • 2 Tbs vegetable shortening
  • 1 1/2 cups confectioners sugar
  • 1 tsp vanilla, pure
  • 1 cup pecans toasted
  • 1 cup coconut flakes, toasted


Servings 1
Adapted from


Step 1

Grease two (10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree oven for 35 to 40 minutes or until done. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in three equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted pecans and coconut.

Beat together the cream cheese, butter and vegetable shorting for 5 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth (about 3 minutes).

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