Carrot Cake Recipe


My aunt Linda, “Recipe Linda” as I call her, says she loves this Carrot Cake!  This recipe was even given a thumbs up by First Data – enjoy!

Here’s Linda’s favorite Carrot Cake Recipe:

  • 2 cups all-purpose flour
    2 tea baking soda
    1/2 tea salt
    2 teas cinnamon
    3 large eggs
    2 cups sugar
    3/4 cup vegetable oil
    3/4 cup buttermilk
    2 tea vanilla
    2 cups grated carrots
    1 8 oz can crushed pineapple [drained]
    1 [31/2 oz] can flaked coconut
    1 cup chopped pecans

You will need to grease three 9 inch round cake pans and line them each with wax paper.

Next, lightly grease and flour the wax paper and set aside.

Stir together the flour, baking soda, salt and cinnamon.

Beat eggs, sugar, oil and buttermilk at medium speed until the mixture is smooth.

Add the flour mixture  into the egg mixture, beating at low speed until blended.  Fold in the carrots, pineapple, coconut and pecans.

Pour the batter into the three prepared pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted into center comes out clean.  Invert each cake from the pans and peel off the wax paper.
Cool the cake completely before frosting it with the cream cheese frosting.

  • Cream Cheese Frosting Recipe
    8 oz cream cheese softened
    3/4 cup butter softened
    1 1/2 teaspoons vanilla
    16 oz package of sifted powdered sugar

Beat first 3 frosting ingredients from above at medium speed with an electric mixer until smooth.  Gradually add the powdered sugar in, beating the mixture at low speed until light and fluffy.

Cover and chill this Carrot Cake and it will slice much better for you.

Photo Credit:

Scroll to Top