Jane’s Carrot Cake

Jane’s Carrot Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 12

    • About This Recipe

    “My dear friend,and neighbor, Jane Graham shared this recipe with me many years ago. It is a family favorite. Makes great cupcakes for lunches too. Needs no icing. Incredibly delicious!”

    Ingredients

  • 2cupssugar
  • 1 1/4 cupsoil
  • 3eggs
  • 2teaspoonsvanilla
  • 2 1/4 cupsflour
  • 2teaspoonscinnamon
  • 2teaspoonsbaking soda
  • 1teaspoonsalt
  • 2cupscoconut
  • 2cupsshredded carrots
  • 1 (8ounce) cans crushed pineapple, drained
  • 1cupchopped walnuts

    • Directions

  • Preheat oven to 350.
  • Grease and flour 9×13 pan.
  • Combine sugar, eggs, oil ,and vanilla in bowl.
  • Blend using a spoon.
  • Stir in dry ingregients.
  • Mix well.
  • Add carrots, pineapple,coconut and nuts.
  • Pour into pan Bake until center comes out clean, around 50 minutes.
  • Ice if desired.

    • Reviews

  • “This makes a fabulous carrot cake!I nix the pineapple and coconut, as they’re not really my style, and frost with homemade cream cheese frosting (1/2 c butter, 8 oz cream cheese, 4 c powdered sugar, 2 t vanilla).Delish!”

  • “This is the best carrot cake that I have ever made or eaten!I followed the recipe to a tee, other than adding a few raisins that I had left over and subbed some apple sauce for some of the oil.I frosted it with a whipped cream cream cheese frosting which was not too sweet and it was a perfect combination.Will make this often due to the request of my husband who is not a sweets person. He ate this up however!Thank you so much for sharing!”

  • “KUDOS! This is the MOTHER of all carrot cakes recipe’s. I am getting ready to make my 3rd carrot cake in less than 1 month. My friends and co-workers can not get enough of this cake. Thank you!”

  • “This is the best carrot cake ever i want to thank you for posting and sharing it with us all.”

  • “Can’t tell you what a hit this cake was. I made a graduation cake. Two 8″ cake rounds and then Cream Cheese Icing. Everyone could not stop talking about it being the best carrot cake they ever had. Have placed it in my cookbook and will always be using it! Thanks for sharing!”

  • “I made this today for my husband’s birthday cake, he loves carrot cake and when I told him the ingredients he was a little miffed, he didn’t think it’d be that good with coconut and pineapple but he was totally surprised.He gave it a 5 out of 5 and I do too.This was my first time baking a cake from scratch (I’ve never used a box either for that matter) so this recipe is awesome for beginners too.It’s so moist and it’s not too sweet.Just right.”

  • “I have been making my regular dependable carrot cake for years.I decided to try one with pineapple; found this recipe that also had coconut; can’t go wrong with that. I did makeCream Cheese Frosting. It is the BEST Carrot cake. We loved it! I quit making carrot cake because they are so big. We ate one section and I froze the rest because my son and family will be visiting soon. Thank you for posting this gem; it is the best and I am fussy when it comes to carrot cake.Rita”

  • “Fabulous recipe! Moist & delicious, my husband requested another as soon as the first one was gone. I will make this one over & over!”

  • “WOW!! WOW!! WOW!!! What a brilliant recipe! So light and airy! I made this recipe as cupcakes for a breast cancer awareness fundraiser, and then made a cake for my fiance… and then made as a cake for my boss’s anniversary with our company! I’ve recieved RAVE reviews! Everyone loves it! I topped with recipe #6536 and it’s just gobbled up!! Thanks for sharing such a wonderful recipe!! You’ve made me the star of my kitchen :D”

  • “Loved the cake but it was HUGE!! Gave 1/2 away and still had plenty left.I made it with my 3yo DD and she loved it.It was a smashing hit”

  • “My children and My hubby all say 5 stars!I made this for my DS birthday.He said it was so moist that it was delicious!My eldest DD said it was GREAT.I left out the nuts and coconut, and used prepacked shredded carrots from the market.Worked just fine.This is a great way to get my DS to eat fruits and veggies.YEAH!Kudos to Ann Arber for posting this 8 years ago it will be a permanent birthday cake for my son. Peace.”

  • “cannot recommend this highly enough!”

  • “Moist and not too sweet. Instead of sugar I used 1 cup of sugar/Splenda blend. The flour was unbleached. I also substituted 1 cup dried apricots/apples for the nuts due to allergies. Next time I make it, however, I will use only 1/2 cup oil and 1/2 cup + 2 Tbsp Sunsweet “Lighter Bake”. Cool Whip makes a really good topping for this cake!!”

  • “This Cake is the best Carrot cake I have ever tasted , it beats any bought or made one hands done Tastes amazingWarning you can not stop at one slice very addictive”

  • “I can’t believe in 7 years that no one has reviewed this recipe! I made this yesterday for a book club dessert. Everyone raved about it. Someone even said that it was impressive enough to be entered into a state fair (not that any of us had ever been to one). I watched as everyone savored every bite. It’s moist, flavorful, rich, and has a great texture. I’m not a fan of nuts in baked goods, so I left them out. Raisins might be a nice addition as well. I baked it in 2 round nine-inch pans and set the timer for 30 minutes but kept it in longer until it was golden brown. It would be great without icing, but I HAD to top it off with homemade cream cheese icing. This is a keeper and although I’d like to claim this recipe as my own, I have no problem giving credit to Jane Graham, Ann Arber, and RecipeZaar. Thanks for sharing this great recipe!”

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