Recipes Food

Best Carrot Cake Recipe

Ingredients 

CARROT CAKE:

  • 2 cup granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 large eggs (well beaten)
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups finely shredded carrots
  • 1 cup crushed pineapple (drained well)
  • 1 cup shredded coconut
  • 1/2 cup chopped walnuts

CREAM CHEESE FROSTING:

  • 8 ounces cream cheese (softened)
  • 3/4 cup butter (softened)
  • 3 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract

Instructions 

FOR THE CAKE:

  • Preheat the oven to 350 degrees.
  • In a large bowl, beat together the sugar and oil.
  • Add in the eggs, beating well.
  • In a separate bowl, sift together the flour, baking powder and soda, salt and cinnamon. Blend the flour in with the wet ingredients.
  • Gently fold in the carrots, drained pineapple, coconut and walnuts.
  • Grease and flour two 9″ baking pans.
  • Divide the batter between the two pans.
  • Bake for 35-40 minutes or until the center of the cake bounces back when you touch it.
  • Allow the cakes to cool for 10 minutes in the pan, the turn them out on a wire rack to cool completely.

FOR THE FROSTING:

  • Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes.
  • With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed.
  • Add the vanilla and beat the frosting on medium speed for about 2 minutes.

FROST THE CAKE:

  • Once the cake is cooled, place one layer on a cake plate. Frost the top of the cake layer.
  • Place the second layer on top, then use the remaining frosting to cover the top and sides of the cake.
  • Decorate with additional chopped nuts if desired.

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