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One of my ultimate favorite desserts is Carrot Cake. In the spirit of Easter I am sharing with you one of my family’s most delicious recipes. This is the best Carrot Cake ever! Be prepared to go back for a second piece. The frosting is superb, it’s light and creamy because of the whipped cream – cream cheese frosting combo.


Killer Carrot Cake


  • 2 C All-Purpose Flour
  • 2 t Baking Soda
  • 2 t Cinnamon
  • 1/2 t Salt
  • 3 Eggs
  • 3/4 C Vegetable Oil
  • 1/4 C Buttermilk
  • 2 C Sugar
  • 2 t Vanilla
  • 8 oz can of Pineapple (well-drained)
  • 2 C Grated Carrots
  • 3 1/2 oz Angel Flake Coconut
  • 1 C Chopped Walnuts


Pre-heat the oven to 350 degrees. Sift together the dry ingredients in a large bowl. In a mixer beat together the eggs, add the buttermilk, oil, sugar and vanilla. Add to the dry ingredients the well-drained pineapple, walnuts, carrots and coconut. Combine both the wet and dry ingredients together by hand. Turn batter into two well-greased 9-inch round pans. Bake for about 35-40 minutes. Allow to cool completely before frosting.


  • 1 stick Butter, softened
  • 8 oz Cream Cheese
  • 2 C Powered Sugar
  • 1 t Orange Juice
  • 1 t Orange Zest
  • 1 t Vanilla
  • 1/2 Pint Whipping Cream


Combine butter and cream cheese in a mixer and whip until light and fluffy. Add the powdered sugar, orange juice and zest and vanilla. In a separate bowl whip the cream. Fold the whipped cream into icing mixture.

Happy Easter!


Images via 97 Sullivan