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.
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.
- 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.
- 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.
- 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.
- 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.
- Mix the flour mixture with the egg mixture.
- Add in 3 cups carrots, 1 can of crushed pineapple (drained) and 1 cup of coconut.
- Also add chopped nuts if you fancy. Mix just until everything is incorporated. Do not over mix.
- 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.
- Once the cakes have cooled, slab on some cream cheese frosting!
- Divide the frosting in half. Half for the middle and half for the top of the cake.
- 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!