Carrot Cake

carrot cake

Carrot cake is my favorite kind of cake. It’s incredibly moist, there’s tons of carrot goodness in it and I love how the not too sweet cake contrasts the sweet cream cheese frosting. Top it off with coconut, and devour.

carrot cake frosting

When I find a recipe, I usually tweak it a little to my taste. I don’t quite remember where I found this recipe because when I was looking for a really good carrot cake recipe I looked at a ton of recipes and threw one together myself, instead of tweaking one. I used crushed pineapple in this recipe. You don’t have to, but it does make it much more moist. The walnuts are optional as well. I usually do put them in, but I had run out when making this cake. The coconut on top is also optional but very recommended by me.

carrot cake

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/3 cup brown sugar
  • 3 cups shredded carrots (about 3 large carrots)
  • 1 can crushed pineapple, drained
  • 3/4 cup chopped walnuts (optional)
  • 1 cup shredded coconut

——

Bake 350˚F for about 30 minutes.

*Makes two 8″ cakes or one 10″ inch cake.

  1. In a large bowl, combine 2 cups flour, 1 teaspoon salt, 3 teaspoons cinnamon and sift in 2 teaspoons baking powder and 1 1/2 teaspoons baking soda.
  2. In another bowl, whisk 4 eggs and add 1/2 cup vegetable oil, 1/2 cup white sugar and 1/2 brown sugar. Mix well.
  3. Next, grate the carrots. You’ll need 3 cups shredded, so about 3 large carrots. Also drain the crushed pineapple and chop up the walnuts if you’re using them.
  4. Mix the flour mixture with the egg mixture.
  5. Add in 3 cups carrots, 1 can of crushed pineapple (drained) and 1 cup of coconut.
  6. Also add chopped nuts if you fancy. Mix just until everything is incorporated. Do not over mix.
  7. Line 2 pans with parchment paper, and divide the batter in half between the two. Bake at 350˚F for about 30 minutes or until a wooden skewer comes out relatively clean. This is supposed to be a really moist cake, so careful not to over bake.
  8. Once the cakes have cooled, slab on some cream cheese frosting!
  9. Divide the frosting in half. Half for the middle and half for the top of the cake.
  10. Cover the top and sides with shredded coconut.

If you can wait long enough, refrigerate for a couple of hours before eating, to allow the frosting can set. I also find that it tastes better cold. Enjoy!

carrot cake

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8 responses to “Carrot Cake

  1. Pingback: Cream Cheese Frosting | the Goodie Plate·

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