Skip to Content

Carrot Cake Recipe

It’s getting to be that time of the year again, Easter is approaching and that means it’s time for carrot cake.  There are many recipes around for carrot cake but this one is the best I have come across. Not only does it have carrots but it also has shredded coconut, crushed pineapple, and walnuts in it. Seriously, does that sound good or what?  It doesn’t even end there; the cream cheese frosting just tops it off nicely. This cake is moist, rich and highly flavorful. The recipe I have posted calls for a 9×13” baking pan but I made a double layer cake instead. If you want to make a double layer cake just pour the mixture out evenly into 2 round baking pans. Enjoy.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Recipe

  • Author: Bobby


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/3 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1 cup of vegetable oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup walnuts (chopped)
  • 1 (8 ounces) can crushed pineapple (drained)
  • Frosting-
  • 1 (8 ounces) package cream cheese (softened)
  • ¼ cup butter (softened)
  • 2 cups powdered sugar




  1. Preheat the oven to 350 degrees. In a large bowl mix flour, baking soda, cinnamon, baking powder, and salt.
  2. Make a well in the center of the flour mixture and add sugar, eggs, oil and vanilla extract. Mix with a spoon until smooth.
  3. Stir in carrots, walnuts, coconut, and pineapple.
    Pour into a greased 9×13” baking pan and bake in the oven for 30-40 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.
  4. While the cake is cooling, to the make cream cheese frosting- In a bowl beat the butter and cream cheese until smooth.
  5. Add the powdered sugar, 1 cup at a time and beat until smooth. Spread frosting over the top of the cake.

Subscribe to Blog Chef for the easiest recipes and cooking tips. Signing up gives your consent to emails and personalized ads. See privacy policy.

Recipe rating


Sunday 17th of April 2022

Do NOT cook it for 45 minutes!! It will burn, try 25-30 minutes


Sunday 10th of August 2014

It looks so yummy. Will definitely give it a try. And hopefully the mixture of walnut and pineapple will make it delicious. Got to be careful with the baking timings..


Thursday 19th of June 2014

I used this to make mini cupcakes and it came out realllllyyyy good. You just have to experiment with the baking times a little bit.


Monday 14th of October 2013

ria - I think it would work but I have never tried making this in cupcake form. If you do try it please let everyone know how it turns out. Thanks.


Monday 14th of October 2013

can i make this in a cupcake form?