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Loaded Carrot Cake



  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups grated carrots
  • 1 1/3 cups vegetable oil
  • 4 eggs, slightly beaten
  • 1 cup chopped and toasted walnuts or pecans
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1/2 teaspoon almond extract


  • 1/2 cup butter, softened
  • 1 (8 ounce) cream cheese, softened
  • 1 (16 ounce) box confectioners' sugar, sifted
  • 2 teaspoons vanilla extract
  • 1 cup chopped and toasted walnuts or pecans
  • 1 cup flaked coconut


  1. Cake: Heat the oven to 350 degrees F. Grease and flour two bread loaf pans.
  2. Combine dry ingredients in a large mixing bowl.
  3. Add carrots, oil and eggs. Beat well, until mixed.
  4. Add remaining cake ingredients and stir. Put into baking pans.
  5. Bake for 1 hour or until done. Completely cool cakes before frosting.
  6. Frosting: Combine butter and cream cheese; cream until light and fluffy.
  7. Add confectioners' sugar and vanilla extract, mixing well.
  8. Stir in pecans and coconut. Spread on each cake.
  9. Store cakes in the refrigerator.

To freeze: Place on aluminum foil-covered baking sheet. Freeze until hard.

Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer.

Unwrap totally and then defrost cake.

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