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Dessertfrom Eliza

Eliza's Carrot Cake

A moist, spiced carrot cake loaded with coconut, crushed pineapple, and walnuts, layered and frosted with classic cream cheese frosting.

Yield12-16 servings
Prep20 mins
Cook40 mins
Total1 hr
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Eliza's Carrot Cake

Ingredients

Cake

  • 3 eggs
  • ¾ cup buttermilk
  • ¾ cup vegetable oil
  • 1½ cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup chopped walnuts

Cream Cheese Frosting

  • ½ cup butter, softened
  • 8 oz. cream cheese, softened
  • 1 tsp vanilla extract
  • 1 lb. powdered sugar

Method

  1. Preheat oven to 350°F. Grease and flour two or three 8-inch pans, depending on whether you're making a two- or three-layer cake.
  2. In your mixer bowl, combine eggs, buttermilk, oil, sugar, and vanilla. Mix well.
  3. Add the flour, baking soda, salt, and cinnamon. Mix till well blended.
  4. Add the carrots, coconut, crushed pineapple with juice, and chopped walnuts. Mix till just blended.
  5. Pour into the prepared 8-inch cake rounds and bake at 350°F for 35 minutes. It's done when a finger lightly pressed in the center bounces back.
  6. Allow to cool in the cake pans. Invert onto a cake plate and frost each layer.
  7. For the frosting: beat the butter and cream cheese until nice and fluffy. Add the vanilla and sifted powdered sugar and beat until smooth. If too thin, add powdered sugar 2 tablespoons at a time; if too thick, add a teaspoon of milk at a time.

From the kitchen of Eliza

Recipe from norinesnest.com