Sister Beth's Carrot Cake

Sister Beth's Carrot Cake

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"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

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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.


  • 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.


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

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...

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!

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.

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 carrot cake is amazing!!! I've never thought I would love a carrot cake this much!! I followed the recipe but without shredded coconut and nothing went wrong. This is a KEEPER Thank you fo...

it took 57 mins to bake

Awesome! Made this for the family and they loved it. Made as directed.

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