Killer Carrot Cake

by Caroline Gentile ’17

I’ll be the first to admit it: I usually hate carrot cake.  When one is eating on cake, why in the world would they pick the one with the vegetable in it? That defeats the purpose of eating cake, right?!


Well, this recipe for carrot cake proved me wrong.  Call me converted! Every time I’ve made this recipe, not only do I, the self-proclaimed-carrot-cake hater, have at least two helpings, but so does everyone else. And as I stuff my face with as much carrot cake as I possibly can, I justify that it’s healthy because it has vegetables in it.





1 1/2 cup canola oil

2 cups of sugar

3 eggs

2 1/2 cups of flour

2 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons vanilla

1 teaspoon salt

2 cups shredded carrot

2 cups shredded coconut

1 cup chopped walnuts

18 0z. can of pineapple

For Frosting:

3 oz. cream cheese

1/4 cup butter

2 teaspoons milk

1 teaspoon vanilla

2 cups of powdered sugar


For the cake, combine ingredients in the order given.  Bake at 350 degrees for one hour.

For the frosting, combine ingredients in the order given.  Make as much as you feel is necessary (read: make a lot because its delicious).

Usually, I let the cake cool completely, and then frost the cake, because the cake ends up looking prettier. But in terms of taste, it is much better to let the cake cool for 20 minutes, frost it, and dig in ASAP.




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