Sister Beths Carrot Cake Recipe

Sister Beths Carrot Cake Recipe

  • 1 cup vegetable oil
  • 2 cups white sugar
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups shredded carrots
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup chopped walnuts (optional)
  • 1 cup confectioners' sugar
  • 1 (4 ounce) package cream cheese, softened
  • 5 tablespoons butter, softened
  • 1 dash vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 9×13-inch baking pan.
  3. Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
  4. Combine flour, cinnamon, baking soda, and salt in a separate bowl.
  5. Stir oil mixture into flour mixture until a well-mixed batter forms.
  6. Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
  7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
  8. Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.
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