Carrot Cake from Mccooles
Carrot Cake2019-01-21T12:36:10-05:00

Carrot Cake

Presented by McCoole’s at the Red Lion Inn


  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups shredded carrots
  • 2 cups flaked coconut
  • 1 20-oz can crushed pineapple, drained
  • Toasted coconut (optional garnish)


  • 6 oz cream cheese
  • 1 stick butter, melted and cooled
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups powdered sugar


Preheat oven to 350°F. Using a wooden spoon, mix sugar, eggs, oil, and vanilla in a large bowl. Stir in flour, cinnamon, baking soda, and salt. Fold in carrots, coconut, and pineapple.

Turn batter into a prepared 9 x 13 cake pan and bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool completely before frosting.

For the icing: Cream together the cream cheese, melted butter, milk, vanilla, and salt. Gradually stir in powdered sugar, mixing until creamy. Spread evenly over cooled cake. If desired, sprinkled toasted coconut on top for garnish.

Yields 12-16 Servings

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As seen in the Winter/Spring 2019 Issue

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