Print

Classic Carrot Cake

  • Author: Kristen Massad
  • Yield: 9 1x

Ingredients

Scale
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups all purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 2 cups shredded carrots
  • 1 cup coconut flakes
  • 1 cup pecans, chopped

Instructions

  1. mix sugar and oil together and beat with paddle attachment in mixer
  2. sift together flour, cinnamon, baking powder, baking soda, & salt
  3. add dry ingredients alternating with eggs
  4. stir in carrots, coconut and pecans with a spatula
  5. grease 3 9″ cake pans (you can make two thick layers if you would like)
  6. divide batter into cake pans and bake at 350 degrees F for about 25-30 minutes
  7. cool cakes before removing from pans
  8. once cakes are cooled layer and ice with cream cheese frosting
  9. refrigerate until serving! Enjoy

Find it online: https://joyoliver.com/the-classic-carrot-cake/