Carrot Cake, Allisha's

This is the best carrot cake you will ever taste! My husband isn’t even a sweets eater and requests this cake! It’s very moist and needs time to set up in your refrigerator before icing! I once tried to bake it and quickly ice it for a church picnic and the whole thing caved in and fell apart. It’s worth the wait! So yummy!!


  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla
  • 8 ounces canned crushed pineapple, drained
  • 2 cups finely shopped carrots
  • 1 cup walnuts or pecans, chopped
  • 3 1/2 ounces flaked coconut
  • 1/2 cup butter
  • 4 cups powdered sugar
  • 8 ounces cream cheese
  • 1 teaspoon vanilla
  • 1 tablespoon orange juice
  • 1 teaspoon grated orange peel


  1. Sift flour, sugar, soda, cinnamon and salt into a bowl. Beat eggs together with oil, buttermilk and vanilla and mix wet and dry ingredients together until smooth. Stir in pineapple, carrots, nuts and coconut. Pour into prepared pan. Bake at 350 degrees for approximately 40 minutes.
    Cream butter, sugar, cream cheese, vanilla, orange juice and orange peel. Slowly add powdered sugar and mix well until smooth.


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