Carrot Cake

I can’t believe Easter is coming up in a little over a week! If you’re anything like me, you’ve already got your whole menu planned out at least a week in advance. Whether you’re hosting a family gathering or bringing something sweet to a pot luck, this carrot cake will not disappoint. Each cake layer is loaded with carrots (obviously) chopped pecans, coconut flakes, and crushed pineapple. The crushed pineapple makes it super rich and moist. Although the cake is usually the star of the show, the frosting plays a big role too. This frosting is a delicious combination of cream cheese, butter, sweetened condensed milk, and powdered sugar. It’s simplicity excellently complements the hearty cake.

Ingredients for the cake:
2 3/4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
6 eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter, melted
1 tsp vanilla
8 oz crushed pineapple
4 cups shredded carrots (1 lb)
1/2 cup chopped pecans
1/2 cup coconut flakes

Ingredients for the frosting:
3 pkgs cream cheese, softened
1/2 cup butter, softened
1/3 cup sweetened condensed milk
2 cups powdered sugar

Instructions:

1 . Sift the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Then set aside.

2 . In the bowl of a stand mixer beat the eggs on high speed until light and fluffy (about 4 mins). Then add the white and brown sugar.

3 . Continue beating on high speed for an additional 4-5 minutes as you add melted butter and vanilla.

4 . Slow the speed down to medium low and add the crushed pineapple.

5 . Then slowly add the flour and spice mixture.

6 . Lastly, add the shredded carrot, chopped pecans, and coconut flakes. Mix on medium speed until all ingredients are well incorporated.

7 . Line 2 (10 inch) round baking pans with parchment paper and spray them with nonstick spray. Then evenly divide the batter between the two prepared cake pans. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Once they’re done, remove them from the oven and transfer them to cooling racks.

8 . To make the frosting, in the bowl of a stand mixer, combine the softened cream cheese, butter, sweetened condensed milk, and powdered sugar using the whisk attachment. Start off on low speed so the powdered sugar doesn’t go flying everywhere. Then bring the speed to high and beat until the frosting becomes a smooth consistency.

9 . Once the cake has cooled, slice each layer into halves so you will end up with 4 separate layers. Assemble the carrot cake by distributing the frosting amongst the 4 layers. Make sure to leave some for the outside of the cake.

5 from 1 vote

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Carrot Cake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

Servings: 12

Author: Dina from SimplyHomeCooked.com

Ingredients

• 2 3/4 cups flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 6 eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup butter melted
• 1 tsp vanilla
• 8 oz crushed pineapple
• 4 cups shredded carrots 1 lb
• 1/2 cup chopped pecans
• 1/2 cup coconut flakes
• 3 pkgs cream cheese softened
• 1/2 cup butter softened
• 1/3 cup sweetened condensed milk
• 2 cups powdered sugar

Instructions

1. Sift the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Then set aside.
2. In the bowl of a stand mixer beat the eggs on high speed until light and fluffy (about 4 mins). Then add the white and brown sugar.
3. Continue beating on high speed for an additional 4-5 minutes as you add melted butter and vanilla.
4. Slow the speed down to medium low and add the crushed pineapple.
5. Then slowly add the flour and spice mixture.
6. Lastly, add the shredded carrot, chopped pecans, and coconut flakes. Mix on medium speed until all ingredients are well incorporated.
7. Line 2 (10 inch) round baking pans with parchment paper and spray them with nonstick spray. Then evenly divide the batter between the two prepared cake pans. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Once they’re done, remove them from the oven and transfer them to cooling racks.
8. To make the frosting, in the bowl of a stand mixer, combine the softened cream cheese, butter, sweetened condensed milk, and powdered sugar using the whisk attachment. Start off on low speed so the powdered sugar doesn’t go flying everywhere. Then bring the speed to high and beat until the frosting becomes a smooth consistency.
9. Once the cake has cooled, slice each layer into halves so you will end up with 4 separate layers. Assemble the carrot cake by distributing the frosting amongst the 4 layers. Make sure to leave some for the outside of the cake.