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Carrot Cake


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  • 2 cups sugar
  • 2 cups grated carrots
  • 3/4 cup buttermilk
  • 1 cup chopped walnuts
  • 3/4 cup vegetable oil
  • 1 (8-ounce) can crushed pineapple, drained
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 (3-1/2-ounce) can flaked coconut
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • Buttermilk Glaze
  • Cream Cheese Frosting



Step 1

Combine first 5 ingredients; beat well. Combine flour, soda, salt, and cinnamon; add to sugar mixture, stirring well. Add carrots, walnuts, pineapple, and coconut; stir well.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350º for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Pour Buttermilk Glaze over warm cake layers. Let cool in pans 15 minutes; remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Yield: one 3-layer cake.

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