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Classic Carrot Cake

Classic Carrot Cake

Course: Desserts



  • 5 Eggs
  • 2-1/4 cups Sugar
  • 1-1/2 cups Canola Oil
  • 3 cups Carrot ground
  • 2-1/4 cups Flour
  • 3 tbsp Cinnamon
  • 2-1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 cup Coconut
  • 3/4 cup Dried cranberries
  • 3/4 cup Almonds toasted and slivered


  • 1/2 lb Butter
  • 1 lb Cream Cheese
  • 4 cups Powdered Sugar
  • 1/4 tsp Vanilla Extract
  • 1/4 tsp Salt
  • Almonds slivered



  • Preheat oven to 350°.
  • Combine and set aside flour, baking soda, salt, and cinnamon. In a separate bowl, combine and set aside coconut, cranberries, and almonds.
  • Mix eggs and sugar until light and fluffy. Pour in oil and continue mixing. Add ground carrots to the mixture until combined. Add dry ingredients and mix for 3 minutes on medium speed. Add nuts and fruits at end until combined. Pour batter into two 9-inch greased pans and bake 35 to 45 minutes or until cake is cooked in the middle. Let pans cool before removing cake from pans. Let cake cool completely on a wire rack.


  • Beat butter with a paddle attachment until light and fluffy. Add powdered sugar and beat on low until incorporated. Turn to high and beat for approximately 5 minutes until light and fluffy with no lumps. Add salt and vanilla. On medium speed add cold cream cheese, a little at a time, and beat until incorporated. Turn mixer to high speed and continue beating until light and fluffy with no lumps. Scrape bowl down often during mixing.
  • Stack cakes together with frosting in between layers and cover cake with frosting as well. Decorate as desired with almonds.


This recipe is from Connie’s Bakery, 205 Commercial Street, Provincetown • conniesbakery.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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