Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Carrot Cake

I have made this cake for at least 25 years for many a shower and birthday cake. The icing works great for spreading and decorating with. You can add food color to it and use the star tip or writing tip for easy decorating.

  • 3 eggs
  • 3/4 cup oil
  • 1 1/2 cup brown sugar
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups coconut
  • 1 cup crushed pineapple, drained and 1/4 cup of the juice
  • 2 cups carrots, finely grated (3-4 carrots)
  1. Prepare 9 x 9 pan or 8 - 9 inch springform pan by greasing well and dusting with flour, tapping out any excess. If you plan to invert and decorate the whole cake (sides and top) and you don’t have a spring form pan, grease and line bottom of pan with parchment paper.
  2. Beat eggs, oil and sugar well. 
  3. Add combined dry ingredients, then coconut, pineapple and carrots. 
  4. Spread into prepared pan.
  5. Bake at 350 F for 60 – 70 minutes. Test with toothpick. Serves 9 large pieces or 12-16 fair sized

Cream Cheese Frosting*

  • 1/4 cup butter, room temp
  • 4 oz cream cheese, room temp
  • 1 teaspoon vanilla extract
  • 1 - 1 1/2 cups confectioner's sugar (icing sugar)

Beat butter and cream cheese, gradually adding icing sugar until desired consistency for spreading. To use with a decorating tube, you may need a little extra icing sugar.

Decorating options:
1) Cool completely in pan and spread icing on cake. Dab, using the back of a spoon to lift waves or just sprinkle with nuts or toasted coconut.
2) Cool 10 min. Invert onto cooling rack, remove paper. Cool completely to decorate. *To frost sides and top of cake, double the icing amount.
If you need a larger cake, use 1 ½ times the recipe, for a 9x13 pan. (4 large eggs, 1 cup oil, 2 cups sugar, 3 cups flour, 2 tsp BP, 1 tsp soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 2 cups coconut, 3 cups carrots, 1 can crushed pineapple with the juice.)

For my sister’s birthday last week, I used this recipe and decorated it with dried pineapple flowers. The instructions are with the hummingbird cake previously posted.


  1. I made a carrot cake and bought another big bag of carrots! I may want to try your recipe!

  2. and I both have carrot cake on our minds. I have been scouring the recipe books and cards trying to find something unique. I love the addition of crushed pineapple and I have some leftover from a cherry pineapple cake I made two days ago. Thanks.

  3. Well Anneliese it must be carrot cake season or something..I had my recipe ready to bake one this week. Your cake looks the pineapple flower!

  4. Great looking cake. Just found your blog about a week ago and love all the great looking cakes!

  5. Your sister's b'day cake looks beautiful! I make the same carrot cake recipe (sometimes add raisins as well)...a great recipe and freezes beautifully.

  6. Hello Anneliese! This looks great. I love how you frosted and decorated it...

  7. Delicious! You gave a new face for the carrot cake!

  8. Carrot cake is the first cake I would choose, if given a choice. This one looks amazing! I cannot wait to try it. Thank you for the recipe and the many other ones.

  9. I love carrot cake. Have not made it in years. As the kids move out, it seems like the volumes of baking are not needed. But when they all come home again for dinner, it's great to see some of my favorites posted..

  10. Oh wow - THAT looks gorgeous! I love the pineapple flowers...what a great idea (where do you even get those??). And I KNOW the cake tastes amazing too!! Your carrot cake is my favorite - and I still remember the lovely one you made for my wedding shower :)


  11. I was just about to post my recipe for carrot cake and thought I'd double check to see what was posted in the last few days. I had to laugh when I saw your recipe. I also iced mine with cream cheese frosting, AND I made the flowers from a pineapple. My girls were delighted with the flowers and they will be using the directions for the next time they need to make a special cake. My recipe for the cake is slightly different, so sometime I will post it. Yours looks so good. Kathy

  12. Annelise, your carrot cake looks wonderful. The recipe is very similar to mine. . I love that I don't have to look through my recipe cards anymore. You decorated it so perfect too .. .yum.

  13. This is one of my favorite cakes! Pineapple, now that's what I always leave out when I make it. I have a feeling it makes the cake extra moist :).

  14. Unbelievable good!!!Had it for Easter lunch,even I had a tiny piece even though I am counting my I wonder how many a half piece would have..would you say 200,or maybe more? LOL

  15. Beautiful cake with even more beautiful pineapple flowers..
    hopped in here from Trish's blog n am happy i did so..

  16. I made this cake today and I must say it came out beautiful and tastes just wonderful! I used a 9" springform pan and it is sitting in my covered cake pedestal and looks so pretty! I don't need to try any other carrot cake recipes - this is it!


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