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Carrot Cake
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Course: Dessert
Cuisine: American
Author: Adapted from All Recipes
Ingredients
FOR THE CAKE
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1-3/4 cups granulated sugar
  • 1 cup vegetable. oil
  • 3 large eggs
  • 1-1/2 tsp vanilla extract
  • 2 cups shredded carrots
  • 1 cup flaked coconut, sweetened
  • 1-1/4 cup chopped pecans or walnuts
  • 1 can crushed pineapple, drained (8-ounces)
FOR THE ICING
  • 1 block of cream cheese (8-ounces)
  • 1/4 cup salted butter, softened
  • 2-1/4 cups confectioners' sugar, add more as needed to thicken
  • 1 tsp vanilla
Instructions
FOR THE CAKE

  1. Mix flour, cinnamon, baking soda, baking powder and salt in a large bowl.

  2. Add sugar, oil, eggs and vanilla and mix until smooth.

  3. Stir in carrots, coconut, walnuts and pineapple.

  4. Pour batter into the prepared pan. Use two, 8-1/2 baking pans or three, 6" pans (which is what I used here).

  5. Allow cake layers to cool completely. You may need to slice the bump off of two of the layers, so the layers stack evenly.

FOR THE ICING

  1. Beat the cream cheese and butter until smooth. Add vanilla.

  2. Add confectioners' sugar. Mix well.

  3. Spread frosting on top of cooled cake layers. Top with chopped nuts.