Caitlin’s Carrot Cake!!

Published November 15, 2011 by ciannucci
Yes!!! I am SUPER excited about this recipe because Carrot Cake is one of my all time favorite desserts. Every birthday, I INSIST on a carrot cake. I can’t get enough of the cream cheese frosting…I LOVE IT! This cake is currently selling at The Twisted Vine Restaurant as a special. Oh yeah…did I mention that I am making desserts for the restaurant every week. So PLEASE stop by and try one of my creations. Who doesn’t like a good dessert? The first special was the pumpkin crunch cake…for halloween I sold a graveyard cake..and finally this past week they are selling carrot cake. There is only a few slices yet so you better go get em!
Caitlin’s Carrot Cake


  • Cake:
  • 5 eggs room temp
  • 3 C. sugar
  • 1 C. oil
  • 1 C. buttermilk, or 1 C. plain low-fat yogurt
  • 1 Tbs. vanilla
  • 3 C. flour
  • 1 Tbs. baking soda
  • 1 Tbs. cinnamon
  • 1/2 tsp. salt
  • 3 C. shredded carrots
  • one 20-oz crushed pineapple, drained
  • 1 1/2 C. sweetened coconut
  • 1 cup nuts, optional
  • Cream Cheese Icing:
  • 8 oz. cream cheese, room temperature
  • 1/2 C. butter, room temperature
  • 4 C. sifted powdered sugar
  • 1 tsp. vanilla
  • 1/2 C. chopped nuts, optional



To Make Cake
Preheat oven to 325º. Mix together eggs, sugar, oil, buttermilk and vanilla until well mixed. In a separate bowl, mix together flour, baking soda, cinnamon, and salt. Stir the dry ingredients into wet mixture, half at a time. Add carrots pineapple, coconut, and nuts. (I usually omit the nuts, since I don’t care for nuts in things) Mix well. Pour 8 cups of mixture into 9×13 pan or 10″ round pan. Bake in preheated oven for 55-60 mins, or until done. Cool on wire rack.

To Make Cream Cheese Icing
Beat cream cheese and butter untill fluffy. Gradually add powdered sugar, beating until smooth; stir in vanilla. Spread over cooled cake; sprinkle with nuts, if desired


Walnuts to garnish….you may choose to do without.



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