Description
A deliciously moist carrot cake layered with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 3 eggs
- 2 cups flour
- 2 cups sugar
- 1 1/4 cups vegetable oil (coconut oil works great too)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup shredded coconut
- 1 cup nuts (walnuts or pecans chopped)
- 1 cup crushed pineapple (drained)
- 2 cups carrot (shredded)
- 8 ounces cream cheese (softened)
- 8 tablespoons butter (or margarine, softened)
- 6 cups powdered sugar
- 1½ teaspoons vanilla
- 1 splash of milk (optional for consistency)
Instructions
- Preheat oven to 350℉.
- Beat eggs well; then add the next seven ingredients and beat well until smooth.
- Stir in the coconut, nuts, pineapple, and carrots with a mixing spoon.
- Line the bottom of the 9 inch pans with parchment paper. Spray non-stick cooking spray on the parchment and sides of the pans.
- Divide batter into two equal amounts and pour into prepared baking pans.
- Bake for 35-40 minutes. Insert a toothpick and see if it comes out clean to tell if the cakes are done.
- Allow the cakes to rest for 5 minutes in the pan, then using a butter knife go around the edge of the cake before removing from the pans.
- Allow cakes to cool on a wire rack completely before frosting.
- Trim off any dome shape from the top of the cake then spread with about 1 cup of the cream cheese frosting for the middle layer.
- Place second cake on top of the frosting layer to make a double layer cake.
- Frost sides and top of the cake making any kind of fun swirl or designs.
- Sprinkle with chopped nuts (optional).
- In a stand mixer (a hand mixer works fine), using the whisk attachment, combine cream cheese and butter and whip on medium speed until well combined.
- Slowly add powdered sugar a little at a time until you reach desired consistency. Add vanilla.
- If it seems too thick and not creamy enough to spread, add a little bit of milk (about 1/2 tsp at a time) until desired consistency is reached.
Notes
- This cake can be stored in the refrigerator for up to a week.
- Feel free to add raisins or shredded apple for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg