Carrot Cake

We LOVE Carrot Cake. I can’t even remember when I started making it. We love it thin in a sheet pan, layered with frosting in the middle, but our all time favorite is in Ice Cream Cones.


2 cups All Purpose Flour
2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Ground Cinnamon
2 tsp Pumpkin Pie Spice
1 tsp Salt
1 1/2 cups Grape Seed Oil
2 cups Sugar
4 Eggs
10 oz Crushed Pineapple
2 1/2 cups Carrots
1/2 cup Coconut Flakes
1/2 cup Chopped Pecans or Walnuts (optional)
1/2 cup Raisins


Preheat oven to 350 degrees.

Combine all dry ingredients in a large bowl and set aside. In a separate bowl cream together oil, sugar and eggs. Add into dry ingredients and mix well. Add in carrots, pineapple, coconut, nuts, and raisins. Pour into Greased and floured pan. Bake for 40 – 60 minutes depending on the size pan.

3 – 9 inch round cake pans
2 – 1/4 sheet pans
1 -19 x 12 inch pan
60 Ice Cream Cones

Allow to completely cool. Frost with Cream Cheese Frosting.

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