Sister Beth's Carrot Cake Recipe -
Sister Beth's Carrot Cake Recipe

Sister Beth's Carrot Cake

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    2 hrs 20 mins


  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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Reviews More Reviews

Mar 25, 2014

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!

Sep 13, 2014

Great cake! Didn't add nuts though'


7 Ratings

Jun 17, 2014

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!

May 07, 2014

I made this for my family and they loved it! I did add chocolate chips and excluded the coconut. Followed the rest to a T, came out perfect.

Apr 26, 2014

I made this recipe for my wife,kids, and mother and father in laws and it was a huge hit......I made cupcakes with little Easter bunnies and they were super cute..... Can't go wrong with this recipe...

Apr 15, 2014

A keeper! Made the cake exactly as written. It was moist and sweet enough that I didn't even put icing on it. No leftovers! I look forward to making this again!


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  • Calories
  • 614 kcal
  • 31%
  • Carbohydrates
  • 69.6 g
  • 22%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 36 g
  • 55%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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