Ritz Carrot Cake


  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 2/3 cup Sugar
  • 2 med Eggs
  • 1/2 cup Vegetable oil
  • 1 lbs Carrots (about 2 large) peeled and grated
  • 1/2 cup Crushed, drained pineapple
  • 1/4 cup Pecans, chopped
  • 3/4 cup Unsweeted, shredded coconut cream cheese icing
  • 1/4 cup Butter, room temperature
  • 4 oz Cream cheese, room temperature
  • 1/2 tsp Vanilla extract
  • 1 cup Icing sugar


Preheat oven to 350° F. Grease and lightly flour an 8-inch-round cake pan.

To make the cake: In a large bowl, sift the flour, baking powder, soda, salt and cinnamon together.

In a larger bowl, beat the sugar and egg's until light. Slowly beat in the oil and add the grated carrots, pineapple, pecans and coconut.

Add the dry ingredients to the wet and mix well. Pour the batter into the prepared pan and bake the cake for 45 to 55 minutes, or until a cake tester inserted into the center comes out clean.

Let the cake cool before frosting.

To make the cream cheese frosting: Cream the butter and cream cheese together until smooth.

Add the icing sugar and vanilla, beating until the consistency is smooth and creamy.

To assemble: Slice the cake in half to make 2 layers. Spread half the icing on the bottom layer.

Put the second layer on top and spread with the remaining icing. Garnish with pecan halves, if desired.

Makes 10 to 12

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