Carrot cake can be hit or miss, it seems people either love it or hate it. This cake, however, might just be capable of winning over even the pickiest of eaters! Unlike some other carrot cakes we’ve tried, this cake doesn’t rely on its icing for flavor. The cake could be eaten completely naked or half naked and still be a winner. As self-proclaimed carrot cake connoisseurs, having eaten carrot cakes from restaurants, bakeries, friends, and family, this tops them all. If you aren’t a big fan of carrot cake, try this one anyway and we might just be able to change your mind.
Beyond the sheer joy of baking, baking with the family is a great way to get away from the every-day hustle and bustle as well as devices that we are all so glued to these days. We had many laughs and helping hands decorating this cake on a cold, Sunday morning.
1 1/4 cups vegetable oil
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped pecans or walnuts, toasted for additional flavor (optional)
1 cup Dole crushed pineapple not drained (in 100% juice not syrup)
1 tsp vanilla
Cream cheese frosting:
1/2 cup butter softened
8 oz cream cheese softened
1 tsp vanilla
2-3 cups powdered sugar depending on your preferred sweetness
Preheat oven to 350 degrees. Shred carrots.
Beat the oil, sugar, and eggs in a large mixing bowl. In a smaller bowl, combine the flour, baking soda, baking powder, and cinnamon. Add the flour mixture to the sugar mixture and combine. Stir in the carrots, coconut, nuts (which are optional, we use walnuts), pineapple, and vanilla.
Pour into two 9-inch cake pans, parchment lined and lightly greased.
Bake for 35-40 minutes in middle rack until toothpick comes out clean.
Let cakes cool for 10 minutes, then remove from the pans and place onto a cooling rack and let cool completely. Chilling them in the fridge for a few minutes helps the crumbs stay in place when frosting.
For the frosting:
Beat the butter and cream cheese until fluffy. Add in the vanilla and powdered sugar and beat until smooth.
Place the cake topside down onto a cake plate or stand.
Apply a generous dollop of frosting and spread. Gently place the second cake on top and continue frosting. You may need to double the frosting if you want to decorate and pipe with icing. We have made this with just icing on the top and middle, leaving the sides bare. It’s all about personal preference here.
Refrigerate for an hour before serving for best results.
Bake for 25-30 minutes in three 8-inch pans for a 3 layered cake.
Bake for 35-40 minutes in a 9×13-inch pan/dish for easy assembly and slicing. •
To see more step-by-step photos as well as videos from Olivia and Carcoline’s Sunday baking extravaganza to create this carrot cake, please go to our website at www.mainstreetmag.com/oliviacaroline-monthly-recipe/
Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area. Follow Olivia on Instagram to see her many creations at @oliviawvalentine.