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Carrot Cake

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Course: Dessert
Cook Time: 45 minutes
Servings: 1


  • 13 x 9 baking pan
  • Mixer


  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 1/3 cups granulated sugar
  • 1/2 cup sweetened flaked coconut
  • 1/3 cup chopped pecans
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 3 Tbsp. canola oil
  • 2 large eggs
  • 2 cups grated carrot
  • 1 1/2 cups canned crushed pineapple (drained)
  • Cooking spray
  • 2 Tbsp. butter (softened)
  • 1 8 oz. block 1/3 less fat cream cheese, softened
  • 3 cups powdered sugar
  • 2 tsp. vanilla extract
  • Additional grated carrot (optional)


  • Preheat oven to 350℉.
  • To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk.
  • Combine oil and eggs; stir well.
  • Stir egg mixture, grated carrot, and pineapple into flour mixture.
  • Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
  • Bake at 350°F for 35 minutes or until a wooden pick inserted in the center comes out clean.
  • Cool completely on a wire rack.
  • To prepare frosting, combine butter and cream cheese in a large bowl.
  • Beat with a mixer at medium speed until smooth.
  • Beat in powdered sugar and vanilla just until smooth.
  • Spread frosting over top of cake.
  • Garnish each serving with grated carrot, if desired.
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