Carrot Cake
A delicious carrot cake that welcomes spring beautifully.
Equipment
- 3 8" cake pans
- 1 mixer
- 1 oven
- 1 set Measuring cups/spoons
- 1 grater or food processor
Ingredients
- 2 C all purpose flour
- 1 1/2 t baking soda
- 2 t baking powder
- 2 t cinnamon
- 1 1/2 t salt
- 2 C sugar
- 4 large eggs
- 1 1/2 C canola or vegetable oil
- 2 C carrots, finely grated
- 1 C crushed pinapple
- 1/2 C pecans, chopped
- 1 C shredded coconut
Frosting Ingredients
- 1/2 C butter
- 8 oz. cream cheese, softened
- 1 t vanilla
- 16 oz. powdered sugar
- chopped pecans and carrots, for garnish, if desired
Instructions
Cake
- Preheat oven to 350°.
- Grease three 8" cake pans and line the bottoms with parchment paper.
- Prep all ingredients.
- In a large stand mixing bowl, mix flour, baking soda, baking powder, cinnamon and salt.
- Add sugar, oil and eggs and beat with mixer on medium for three minutes.
- Mix in carrots, pineapple, pecans, and coconut and blend together on low until mixed well.
- Pour 1/3 of the batter into each of the three cake pans.
- Bake in the center of the preheated oven for 35-40 minutes until cake tester comes out clean and the top doesn't have an indention when touched.
- Cool for a few minutes on a cooling rack before removing from pans and cooling completely on a cooling rack before frosting.
Frosting
- Beat softened butter and cream cheese with mixer until light and fluffy.
- Turn mixer on low and slowly add in vanilla and mix into mixture.
- After cake has cooled, add a layer of frosting between cake layers and then frost top and sides completely.
- Feel free to decorate with chopped pecans on the sides and fresh carrots and leaves on the top.
- Keep cake refrigerated.
Notes
A delicious carrot cake that welcomes spring to the table! Decorate as extravagantly as your heart desires!