Sister Beth's Carrot Cake

Sister Beth's Carrot Cake

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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2 h 20 m servings 614 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 69.6g
  • 22%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 16
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Excellent. Drain your pineapple thoroughly. Did not have/use coconut. Thanks for sharing!

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!

Have used this recipe as is for years! Despite the other person saying to drain the pineapple, if you add the coconut do NOT drain it! This recipe is great as is-works great in an angel food pan...

Great cake! Didn't add nuts though'

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 re...

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 ingredien...

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...

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.

Thank you for this amazing carrot cake . This is a definite keeper just added extra raisins, very moist , made Cinnamon Coffee Icing and I didn't have enough with a 13 x 9 pan and 2 muffin tin...

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