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Grandma Morris' Carrot Cake With Cream Cheese Frosting

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“I never knew what carrot cake tasted like until Grandma sent me this recipe. I am allergic to nuts and had to make it myself to try it! Consequently I have nothing to compare it to, but I have had several people tell me it is the best carrot cake they've ever eaten. I even made it for our wedding cake.”
1 9x13-inch pan

Ingredients Nutrition


  1. Heat the oven to 350°F.
  2. Beat together the oil, eggs, and sugar.
  3. Add the carrots and pineapple.
  4. Sift together and mix into the carrot mixture the flour, cinnamon, soda, and salt.
  5. Stir in the coconut and the nuts.
  6. Pour into an ungreased 9x13-inch pan and bake at 350F for 45 minutes. If you are using a glass pan, bake at 325°F.
  7. To make frosting, cream together the cream cheese and the margarine, then beat in the powdered sugar, and add just enough milk, if any, to make it a good spreading consistency.
  8. When cool, frost the cake with the cream cheese frosting.

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