Kathy’s Carrot Cake

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  • 2 to 3 cups all-purpose flourCake Carrot
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 cup buttermilk
  • ¾ cup canola oil
  • 4 eggs
  • 1 ½ teaspoon vanilla extract
  • 1 lb. carrots, peeled and grated
  • 1 – 8 ounce can crushed pineapple, drained
  • 1 cup walnuts chopped
  • 1 cup flaked coconut


  1. Combine flour, baking soda, cinnamon, salt, nutmeg and ginger in a medium bowl; set aside.
  2. In a large bowl combine white and brown sugars, buttermilk, canola oil, eggs and vanilla extract. Mix until completely blended.
  3. Add flour mixture, carrots, pineapple, walnuts, and coconut, stirring until well blended.
  4. Grease 3 – 8 inch round cake pans lined with parchment or waxed paper; grease and flour paper.  Pour batter into cake pans.
  5. Bake at 350⁰ F. for 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes; loosen layers from edges of pans with a sharp knife and invert onto wire racks.  Remove paper and cool completely.
  6. Spread Cream Cheese Frosting between layers and on top and sides of cake.
  7. Cover and refrigerate overnight before cutting.

Cream Cheese Frosting


  • 8 ounces cream cheese
  • 2 ounces unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 9 ounces powdered sugar


  1. In a bowl using a mixer combine the cream cheese and butter until well blended.  Add vanilla and beat until combined.  Add powdered sugar in 4 batches and beat until smooth between each addition.
  2. Place the frosting in refrigerator for 5 to 10 minutes before using.
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Posted in Baking, Cakes, Carrot Cake, Desserts Tagged with: ,

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