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Frannie's Fantasy Carrot Cake
Moist, Tasty, the Best Ever Carrot Cake!
2 1/2 cups all-purpose flour
3 tsp. baking soda
1 Tbls. Cinnamon
1/2 tsp. salt
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
1 Tbls. vanilla
One 8oz. can crushed pineapple, drained
2 cups grated carrots
3 1/2 oz. shredded coconut
1 cup coarsely chopped walnuts (approximately 4 oz.)
Optional: 2 cups raisins

Cream Cheese Frosting:
1/4 pound (1 stick) butter, room temperature
One 8oz. package cream cheese, room temperature
2 cups powdered sugar, sifted
1 tsp. vanilla
Optional: 2 tsp. grated orange peel


Preheat over to 350 degrees F.

Grease a 13x9 inch baking pan, or two 9-inch pans or a bundt pan; set aside.

Mix dry ingredients together and set aside.

In a large bowl, beat the eggs and add oil, buttermilk, sugar, and vanilla; mix until blended.

Add flour mixture, pineapple, carrot, coconut and walnuts. (If desired, add raisins, also.) Stir until blended well.

Pour into prepared pan(s) of your choice and bake for 1 hour or until toothpick inserted in center comes out clean.

Cream Cheese Frosting:
Cream together butter and cream cheese until fluffy. Add remaining ingredients and mix until smooth. Frost when cake cools.

Visit (Three Teacher Press) for more of Frannie's Fine Recipes.

Preparation Time: 25 minutes Serves: 12-15
Recipe Origin: United States
Submitted by:
Francine Larson
United States
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