Ingredients
- 2 cups vegetable oil
- 2 2/3 cups sugar
- 5 eggs
- 2 2/3 cups carrots, grated
- 1 1/3 cups walnuts
- 1 1/3 cups pineapple, crushed and drained
- 2/3 cup coconut flakes, sweetened
- 1/3 cup raisins
- 3 1/2 cups flour
- 1 1/3 tablespoons baking soda
- 1 1/3 tablespoons baking powder
- 2 2/3 tablespoons cinnamon
- 1 teaspoon salt
Cream Cheese Frosting:
- 6 ounces cream cheese
- 2 tablespoons or 1/4 stick butter, unsalted, softened
- 2 tablespoons vegetable shortening
- 1 1/2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup walnuts, toasted
- 1 cup coconut flakes, toasted
Directions
Grease 2 (10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree F oven for 35 to 40 minutes or until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted walnuts and coconuts.
For the frosting: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth (about 3 minutes).
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By Sandye87
on November 26, 2011
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This recipe was delicious! I am not a baker or a great cook but I was able to master this recipe after the first time. I made it for Thanksgiving and everyone devoured it!
By deziner47Deb
Houston, TX
on April 09, 2011
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I can only use 5 stars? I've have made this cake numerous times since I first found it (years. It has always turned out well, and people beg me to make it for them. It sold at my company's bake sale/auction for $56!!
Today I am going to make it in a 13" x 9" pan for the first time. I usually partially freeze the layers before splitting them. I think that it would be too much frosting-to-cake ration, so I split into two, not three layers. Double the frosting recipe to cover the whole cake as others suggest. This cake is definitely worth the effort!!
By Sara03816
Ctr Tuftonboro, NH
on February 07, 2011
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Excellent! It was a crowd pleaser. I did line the pans with parchment as I didn't want any sticking. I used three 8" pans since I didn't have 10" and that worked well. I agree with other comments that I like more icing. I did a double recipe. This recipe is going to be one I'll make often.
Read all 31 reviews