Carrot Cake

A beautifully light, tangy, spiced carrot cake coated in fluffy cream cheese frosting.  I make this special cake once a year, at the end of every May, for my Dad’s Birthday.



  • 2 cups Flour
  • 1 cup Sugar
  • ¼ tsp Salt
  • 2 tsp Baking Soda
  • ½ tsp ground Cloves
  • ½ tsp ground Allspice
  • 10 oz crushed Pineapple
  • ¼ cup Canola Oil
  • 3 Eggs
  • 2 cups grated Carrots
  • 1 cup chopped Nuts
  • 3/4 cup shredded Coconut.


  1. Preheat oven to 350ºF.
  2. Grease two 9″ circular cake pans.
  3. Mix together the carrots, oil, pineapple, coconut, eggs, sugar, cloves, allspice and salt.
  4. Gradually stir in the flour and baking soda.
  5. Add the nuts.
  6. Pour the batter evenly into the two greased cake pans.
  7. Bake at 350ºF for 45-60 minutes.

Cream Cheese Frosting: Beat together until fluffy; 6 tbsp butter (room temp), 8 oz cream cheese (room temp), 5 cups powdered sugar, 3 tsp vanilla extract, and a dash of salt.

I used walnuts and sprinkles to decorate the cake.


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