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  • For the CAKE
  • 2 Cups Sugar
  • 1 1/2 Cups oil
  • 4 eggs
  • 1 Cup flour
  • 1 Cup wheat flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 Tbsp. cinnamon
  • 2 tsp. vanilla extract
  • 3 cups grated carrots
  • 3/4 C. pecans, chopped or walnuts
  • 1 Cup raisins
  • 1/2 C. crushed pineapple of applesauce
  • 3/4 C. coconut
  • 1/2 Cup (1 stick) Butter or Margarine, room temperature
  • 1 8-oz. pkg. cream cheese, room temperature
  • 1 lb. powdered sugar
  • 2 teaspoons vanilla extract


Adapted from


Step 1

In a mixing bowl, combine sugar and oil. Add eggs and mix well. Sift flours, soda, salt, and cinnamon together. Add to sugar mixture and beat well. Add vanilla and grated carrots. Fold in nuts, raisins, pineapple, and coconut. Grease and flour three 8 inch layer cake pans. Pour batter evenly into pans and bake at 325 degrees for 45 minutes, or until toothpick comes out clean in the center of the cake. Cool on racks for 10 minutes and remove from pans to continue cooling. Frost with cream cheese frosting.

I made both large and small Carrot Cupcakes with Cream Cheese Frosting. I also used a 1M Wilton tip to pipe frosting. Cupcakes take far less time to cook….watch closely. When the tops of the cupcakes spring back…they are done. Mini’s – approx: 10 to 12 min. Reg. size cupcakes 15-20 minutes. All ovens vary.

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