Holiday gatherings are a perfect time to show off family recipes. For our Memorial Day barbecue, I made my Aunt Louise’s carrot cake recipe. The grated carrots and the shredded sweet coconut are what make this cake moist and delicious. This recipe will make a two layer cake, but I made a Bundt cake today just to keep things simple. Enjoy a slice of this tasty treat while you’re watching war movies today. That’s what we do.
Carrot Bundt Cake Recipe
Ingredients
For the cake:
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 2 cups all-purpose flour
- 4 unbeaten eggs
- 1 teaspoon vanilla
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3 cups raw carrots grated
- 1 cup sweet shredded coconut
- 1 cup raisins
- 1 cup chopped pecans
For the icing:
- 1 box powdered sugar
- 8 tablespoons unsalted butter
- 8 ounces cream cheese
- 2 teaspoons clear vanilla
Instructions
To make the cake:
- Preheat oven to 350°F. Spray a 9.75x3.38-inch Bundt pan with baking spray.
- Mix oil and sugar on medium speed until light and fluffy. Add eggs and vanilla; beat well. Sift together dry ingredients. Add to wet ingredients and mix on low-speed until blended. Add carrots, coconut, pecans, and raisins, and stir.
- Pour batter in pan. Bake for 45-50 minutes, or until cake tester inserted in center of cake comes out clean. Let rest for 5 minutes then remove from pan. Cool on wire rack.
To make the icing:
- On medium speed, cream together cream cheese, butter, and vanilla. Set speed to low and add powdered sugar. Mix until blended. Spread on cooled cake.
Tried this recipe?Let us know how it was!
I love carrot cake. I think having carrots in it means you can have a larger piece because it’s healthy. 🙂
Yummy! Carrot cake is so good. This sounds extra moist and rich.
Thanks for sharing.
Wishes for tasty dishes,
Linda