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Frosted Carrot Cake

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Total Time
Prep: 20 min. Bake: 50 min. + cooling

By Taste Of Home Editorial Team

Recipe by Melanie Habener, Santa Maria, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 01, 2018

We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.

Test Kitchen Approved

Frosted Carrot Cake

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Yield: 12-15 servings
Prep: 20 min
Cook: 50 min
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Ingredients

  • 3 large eggs
  • 3/4 cup canola oil
  • 3/4 cup buttermilk
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 cups grated carrots
  • 1 cup raisins
  • 1 cup chopped nuts
  • 1 cup sweetened shredded coconut
  • cream cheese frosting:
    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup butter, softened
    • 3-3/4 cups confectioners' sugar
    • 2 tablespoons heavy whipping cream
    • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. In a large bowl, beat the eggs, oil, buttermilk, sugar and vanilla until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into egg mixture until blended. Stir in the pineapple, carrots, raisins, nuts and coconut.
  2. Pour into a greased 13x9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. In another large bowl, combine frosting ingredients; beat until creamy. Frost cake.

Nutrition Facts

1 piece: 599 calories, 29g fat (11g saturated fat), 74mg cholesterol, 378mg sodium, 81g carbohydrate (62g sugars, 2g fiber), 7g protein.
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