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Sister Beth's Carrot Cake

Sister Beth's Carrot Cake

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    2 h 20 m
Food Eater

Food Eater

One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 69.6g
  • 22%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 9x13-inch baking pan.
  3. Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
  4. Combine flour, cinnamon, baking soda, and salt in a separate bowl.
  5. Stir oil mixture into flour mixture until a well-mixed batter forms.
  6. Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
  7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
  8. Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.
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Baking Nana

Baking Nana


Keeper! Kid approved too! Make sure you drain the pineapple! I made this as directed - I did leave out the coconut and nuts - family preference - did not adjust any other amounts or ingredients. I used a 13 x 9 pan and it was done in about 45 minutes. One note - next time I would probably add a teaspoon of baking powder in addition to the baking soda to give it a bit more lift. The taste was perfect as written. Enjoy!

Kathy G

Kathy G


Great cake! Didn't add nuts though'




This is the first carrot cake I've made, and I don't need to keep looking! This cake is so delicious! I followed the recipe, omited nuts, baked in a glass 10x13 for 53 min and was glad I checked it when I did. It would have been dry if left for the full hour. The cake is moist, light, and so full of healthy fiber! I did end up doubling the frosting recipe. It didn't look like enough, and I really love cream cheese frosting ;) Next time, I'll add more spices to get a spicier cake. I'd also like to try some golden raisins!

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