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
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
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.
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