Husbands’ Favorite Carrot Cake

I first made this cake during the ‘80s so it sounds unhealthy, you’re probably right!  You can surely tweak it and I have in the past by using pineapple or applesauce or less oil. I thought I had copied the recipe down wrong after making it the first couple of times because 1 ½ cups of oil seemed like a lot  I did have it wrong so I made it once with the correct amount which I think was 1 ¼ cup but my first husband begged me to make with the  other way. I have ever since.  Enjoy!

Carrot Cake

2 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt (I like sea salt)

1 teaspoon cinnamon

1 ½ cups oil

4 eggs

3 cups finely shredded carrots (I use preshredded carrots,  a 10 oz bag is plenty)


8 oz cream cheese

1 stick butter, Soften

1 box powered (xxx) sugar

2 teaspoon vanilla

1 cup pecans, chopped

1 cup coconut

Cake – mix dry ingredients together first. Then add oil, eggs and carrots. Beat well. Pour into 2 – 9” or 3 – 8” pans.

Bake at 350 degrees for 40-45 min.


Mix cream cheese and butter together then add in cups of xxx sugar till mixed well. You may not need the entire amount, I like to use less. Stir in pecans and coconut if you like.

Frost between layers, top and sides.