Carrot Cake

We had another bumper crop of carrots this year. After digging up a cartful and sorting them into gigantic, big, average and baby, I put the big ones into grocery bags and stored in the extra refrigerator. Last year these lasted until spring so we had our own fresh carrots all winter. The biggest ones – and I’m talking YUUUGE – got cut up into stew-sized pieces and frozen for cooking. The smallest ones are the most susceptible to getting wrinkly and soft so we ate those up first. But now it’s time for dessert.

You can find a jillion carrot cake recipes online, but I give preference to ones from people I know. For many years I used one from a friend. That was the first carrot cake I’d ever tasted and to be honest, I was pretty skeptical that a cake with carrots in it would be any good. I went home with a copy of her recipe and was happy with that for a long time. Somewhere along the line I came across a recipe including pineapple and coconut. Skeptical again. Add some rum and a little paper umbrella and you have a cocktail, right? But curious anyway. This became the carrot cake I made for the local co-op and also for farmers market, and for any other occasion calling for cake.

This makes an incredibly moist 11″x17″ sheet cake. Sometimes I use just half of the batter for a 9″x13″ pan and divide the rest into cupcakes for the freezer.  The cake freezes well, too, but wait to add frosting till you thaw it.

– Joan, 20 October 2017

Carrot Cake with Cream Cheese Frosting

  • Servings: One 11 inch x 17 inch pan, one 9x13 pan plus 6 cupcakes, or 26 cupcakes
  • Print


  • 2 cups (280 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1⅔ cups (336 grams) sugar
  • 1 cup (224 grams) canola oil
  • 3 eggs
  • 1 teaspoon vanilla
  • ½ pound (200-250 grams) carrots, grated
  • 1 cup (90 grams) unsweetened coconut
  • 1¼ cups (130 grams) walnuts, toasted and coarsely chopped
  • 1 8-ounce can crushed pineapple, with juice

Preheat oven to 350ºF. Line an 11″x17″ pan with baking parchment.

Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix till smooth. Stir in carrots, coconut, walnuts and pineapple.

Pour batter into prepared pan and bake about 20 minutes. Cool completely before frosting with cream cheese frosting.


  • 12 ounces cream cheese, room temperature
  • 6 tablespoons soft butter
  • 3½ cups (420 grams) powdered sugar, sifted
  • 1 teaspoon vanilla

Beat cream cheese and butter together, then mix in vanilla. Gradually add powdered sugar and continue beating till smooth. Spread over cooled cake.




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