Yield: 12-16 servings
Prep Time: 30 minutes
Bake Time: 30-35 minutes
Ingredients – Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 4 medium carrots)
- 8 ounces crushed pineapple, drained
- 1 cup chopped pecans (or walnuts)
- 3.5 ounces flaked coconut (about 1 cup)
Ingredients – Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions – Cake:
- Preheat and prep: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Dry ingredients: Whisk together flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
- Wet ingredients: In a large bowl, beat eggs and sugar with an electric mixer until light and fluffy. Gradually mix in the vegetable oil and vanilla extract.
- Combine: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the goodies: Gently fold in the grated carrots, drained pineapple, pecans, and coconut.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow cakes to cool in pans for 10 minutes before inverting them onto wire racks to cool completely.
Instructions – Frosting:
- Beat: In a large bowl, beat cream cheese and butter together until smooth and creamy.
- Sweeten: Gradually add powdered sugar, beating until light and fluffy. Start with 3 cups and add more if you desire a thicker frosting.
- Flavor: Mix in vanilla extract.
Assembly:
- Level (optional): If the tops of your cakes have domed, use a serrated knife to level them for easier stacking.
- First frost: Place one layer of cake on a serving plate. Spread a generous layer of cream cheese frosting.
- Stack: Top with the second cake layer.
- Final frost: Frost the top and sides of the cake with the remaining frosting.
- Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Tips:
- Fresh carrots: Always grate your own carrots for the best texture and flavor.
- Room temperature: Ensure your eggs, cream cheese, and butter are at room temperature for optimal smooth blending.
- Customize: Add raisins if you enjoy them in your carrot cake.
- Storage: The frosted cake can be stored in an airtight container in the refrigerator for up to 5 days.
