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Sister
Carrot Cake February 25, 2019

Sister Beth's Carrot Cake

One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.

Have used this recipe as is for years! Despite the other person saying to drain the pineapple, if you add the coconut do NOT drain it! This recipe is great as is-works great in an angel food pan too!

Sister Beth's Carrot Cake

  • PREP TIME 20 min
  • COOK TIME 1 hour
  • TOTAL TIME 2 hour20 min

This is the first carrot cake I've made, and I don't need to keep looking! This cake is so delicious! I followed the recipe, omited nuts, baked in a glass 10x13 for 53 min and was glad I checked it when I did. It would have been dry if left for the full hour. The cake is moist, light, and so full of healthy fiber! I did end up doubling the frosting recipe. It didn't look like enough, and I really love cream cheese frosting ) Next time, I'll add more spices to get a spicier cake. I'd also like to try some golden raisins!

Author: Food Eater Serves: 12 servings

INGREDIENTS

  • 1 teaspoon vanilla extract
  • 1 cup vegetable oil
  • 1 (4 ounce) package cream cheese, softened
  • 1 dash vanilla extract
  • 1 cup chopped walnuts (optional)
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 3 eggs, beaten
  • 5 tablespoons butter, softened
  • 2 cups shredded carrots
  • 1 teaspoon baking soda
  • 1 cup shredded coconut

INSTRUCTIONS

  • 1. Preheat oven to 350 degrees F (175 degrees C).
  • 2. Grease and flour a 9x13-inch baking pan.
  • 3. Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
  • 4. Combine flour, cinnamon, baking soda, and salt in a separate bowl.
  • 5. Stir oil mixture into flour mixture until a well-mixed batter forms.
  • 6. Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
  • 7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
  • 8. Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

COMMENTS

This is the first carrot cake I've made, and I don't need to keep looking! This cake is so delicious! I followed the recipe, omited nuts, baked in a glass 10x13 for 53 min and was glad I checked it when I did. It would have been dry if left for the full hour. The cake is moist, light, and so full of healthy fiber! I did end up doubling the frosting recipe. It didn't look like enough, and I really love cream cheese frosting ) Next time, I'll add more spices to get a spicier cake. I'd also like to try some golden raisins!

Keeper! Kid approved too! Make sure you drain the pineapple! I made this as directed - I did leave out the coconut and nuts - family preference - did not adjust any other amounts or ingredients. I used a 13 x 9 pan and it was done in about 45 minutes. One note - next time I would probably add a teaspoon of baking powder in addition to the baking soda to give it a bit more lift. The taste was perfect as written. Enjoy!

After reading reviews I too decided to substitute 1 cup of applesauce for oil, and the cake turned out beautifully. I added a cup of raisins instead of using coconut. Borrowing from another recipe I also added grated orange zest to the frosting which gave it a nice flavour. Two thumbs up!

first time making, family loved it. for the frosting though i only used 1/2 cup of conf. sugar and add 8oz of cream cheese, it was more cream cheesy tasting instead of too sweet.

Excellent. Drain your pineapple thoroughly. Did not have/use coconut. Thanks for sharing!

Great cake! Didn't add nuts though'

Have used this recipe as is for years! Despite the other person saying to drain the pineapple, if you add the coconut do NOT drain it! This recipe is great as is-works great in an angel food pan too!

I made this recipe for my wife,kids, and mother and father in laws and it was a huge hit......I made cupcakes with little Easter bunnies and they were super cute..... Can't go wrong with this recipe...