• Cooking Time: 30 mintues
  • Servings: 12 to 15
  • Preparation Time: 45 minutes


This is my own recipe. It came from years of trying all kinds of carrot cakes, some good, some not. But the one thing I remembered was the first carrot cake that I ever ate came from a bakery. It had the icing that you put on a German Chocolate cake. I have won a gold medal with this recipe. Hope you enjoy it.


  • 1 cup sugar
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 4 eggs
  • 2 cups grated carrots
  • 1 tsp. cinnamon
  • 1/2 cup ground walnuts
  • 1/2 cup angel flake coconut
  • 1 8 oz. can crushed pineapple (drained)
  • 1/2 cup molasses
  • 3/4 cup oil
  • 1 tsp. vanilla
  • Icing
  • 2 egg yokes
  • 1 whole egg
  • 1 cup sugar
  • vanilla
  • 1 stick butter
  • 1 can evaporated milk (or you can use half & half)
  • 1 12 oz. can angel flake coconut(or half a bag
  • Combine eggs, sugar, vanilla and milk in a medium sauce pan. Bring mixture to a boil and coats the back of a wooden spoon. Then add the butter until melted, as mixture cools, add coconut.


  • Cream eggs, sugar, oil, molasses, and vanilla together. Combine the remaining dry ingredients and slowly add to creamed mixture. Fold in remaining ingredients. Using 3 9in. paper lined cake pans, Bake at 350 until firm. Approximately 30 minutes. *This is a moist and heavy cake, and really needs the pans to be lined with wax or parchment paper.
  • Ice cake and in between layers with cooked icing.

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