Description
A delicious and moist carrot cake topped with a creamy frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups shredded carrots
- 8 oz crushed pineapple, drained
- 3/4 cup sweetened, shredded coconut
- 1/2 cup raisins
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 5 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour two 8 inch cake pans and set aside.
- In a large bowl, combine the carrots, pineapple, coconut, raisins, sugar, vegetable oil, eggs, and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Incorporate the dry ingredients into the wet, stirring until well combined.
- Evenly pour the batter into the prepared pans. Bake for 25 minutes, then allow to cool completely before frosting.
- To make the frosting, whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
- Place the first cake on a plate, then top with about 1/3 of the frosting. Layer the second layer on top, frosting the top and the sides of the cake with the remaining frosting. Be freeform with it, using a flat knife to even the top of each layer. If you’d like, decorate the top with edible flowers!
- Then make sure you have friends with you when you eat it, or else you’ll go nuts.
Notes
- Best served with friends!
- Can be stored in the refrigerator for up to a week.
- Add nuts for extra texture, if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg