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Carrot Nut Cake

Name: Carrot Nut Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12-16 servings.
Ingredients: 2 cups sugar; 1-1/2 cups canola oil; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 eggs, beaten; 2 cups finely shredded carrots; 1 cup sweetened shredded coconut; 1 can (8 ounces) crushed pineapple, drained; 1 cup chopped pecans, divided; Cream Cheese Frosting

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Total Time

Prep: 15 min. Bake: 40 min. + cooling

Makes

12-16 servings

Updated: May. 04, 2022

Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan— a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.

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Ingredients

2 cups sugar
1-1/2 cups canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, beaten
2 cups finely shredded carrots
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans, divided
Cream Cheese Frosting

Directions

In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.

Carrot Nut Cake

Ingredients

Directions

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