Easy Carrot Cake Recipe
This moist carrot cake is filled with pecans, coconut, pineapple - and of course, carrots. Rich, sweet cream cheese frosting makes it the best cake ever!
For the cream cheese frosting
Make the carrot cake base
Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Then set aside.
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.
Continue beating on high speed for an additional 4-5 minutes as you add melted butter and vanilla.
Slow the speed down to medium-low and add the crushed pineapple.
Then slowly add the flour and spice mixture.
Lastly, add the shredded carrot (shred in a food proccesor) , chopped pecans, and coconut flakes. Mix on medium speed until all ingredients are well incorporated.
Bake in 2 (10-inch) pans
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.
Make the cream cheese frosting
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.
Slice the cake and assemble
Can I make the cake ahead of time?
Yes, you can make this easy carrot cake 1 day in advance. Go ahead and make the cakes, and once cooled, wrap them in plastic wrap. Then, when you're ready to assemble the carrot cake, cut it into 4 separate pieces, layer and frost.
Can I make the cream cheese frosting in advance?
Yes, you can make the frosting 2-3 days ahead of time. Your frosting can be left in the refrigerator in an airtight container, but let it warm a little at room temperature before you frost your carrot cake. You want to make sure that it is smooth and easy to spread before you use it, or it will tear the cake
Calories: 755kcal | Carbohydrates: 83g | Protein: 11g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 188mg | Sodium: 495mg | Potassium: 431mg | Fiber: 3g | Sugar: 57g | Vitamin A: 8513IU | Vitamin C: 5mg | Calcium: 153mg | Iron: 2mg