Toodles Grandma's Carrot Cake w/frosting

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 383.9
  • Total Fat: 20.4 g
  • Cholesterol: 32.5 mg
  • Sodium: 153.0 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Toodles Grandma's Carrot Cake w/frosting calories by ingredient


Passed down home made carrot cake Passed down home made carrot cake
Number of Servings: 20


    2 cups all-purpose flour
    2 cups granulated sugar
    1/2 teaspoon salt
    1 teaspoon baking soda
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    3 eggs
    1 1/2 cups vegetable oil
    2 cups finely grated carrots (about 3 to 4 medium carrots)
    2 teaspoons vanilla extract
    1 can (8 ounces) well drained crushed pineapple
    1 cup shredded coconut
    1 cup chopped walnuts or pecans, divided
    1 package (3 ounces) cream cheese
    1 tablespoon warm water
    1 teaspoon vanilla extract
    3 cups sifted confectioners' sugar


In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350 for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool

Cream Cheese Frosting
Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups

Serving Size: Makes 13x9x2 pan 20 pieces

Number of Servings: 20

Recipe submitted by SparkPeople user TOODLESND.

Member Ratings For This Recipe

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    This is my husbands grandma's recipe - 1/5/14