By: Jani Williamson January 31, 2018

I hadn’t made this recipe for several years but when we recently celebrated our newest co-worker’s birthday, I volunteered to bring “The Best Ever Carrot Cake”!  I love the convenience of baking a 9 x 13 cake rather than a layer cake, too.  It’s delicious and so moist, and the cream cheese frosting is amazing.  If you’re a fan of carrot cake, you’ll want to try it!  And, be sure to let me know if you do!

 (Serves 12-16)

Ingredients: Carrot Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs
  • 1½ cups vegetable oil
  • 2 cups finely grated carrots
  • 1 teaspoon vanilla extract
  • 1 cup well-drained crushed pineapple
  • 1 cup flaked coconut
  • ½ cup chopped nuts

 Ingredients: Cream Cheese Frosting 

  • 2 packages (3 ounces each) cream cheese, softened
  • 3 cups confectioners’ sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts


  1. In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda and salt.  Add the eggs, oil, carrots and vanilla; beat until combined.  Stir in the pineapple, coconut and nuts.
  2. Pour into a greased 13-inch by 9-inch baking pan.  Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.
  3. For frosting, beat cream cheese in a small mixing bowl until fluffy.  Add the confectioners’ sugar, butter and vanilla; beat until smooth.  Frost cake and sprinkle with nuts.  Store in the refrigerator.



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