Carrot Cake Recipe
Amazing Carrot Cake Recipe. Flavorful, moist and insanely delicious easy carrot cake with a rich cream cheese frosting
large carrots (2 ½ cups grated)
walnuts, finely chopped
sweet coconut flakes
pineapple, cubed (1 cup pureed)
all-purpose flour, sifted
Cream Cheese Frosting:
cream cheese, room temp
stick unsalted butter (1/2 cup)
crushed walnuts for decor, optional
Preheat oven to 355° F. Spread coconut flakes onto a baking sheet, bake 5-7 minutes, until golden in color. Remove and set aside to cool.
Cut pineapple into cubes, puree with a hand mixer.
Peel and grate carrots.
Prepare cake layers:
Preheat oven to 350° F. Line three 8-inch round baking pans with parchment baking. Spray with baking spray and lightly dust with flour.
In a bowl, whisk together flour, baking soda, baking powder, and cinnamon. Set aside.
In a large bowl, beat together eggs with sugar on high speed until mixture starts to become fluffy.
In a different bowl combine oil, carrots, vanilla, and pureed pineapple. Add to the eggs mixture and mix with a spatula until combined.
Add half the flour to the wet ingredients and mix with a spatula. Add the remaining flour and continue mixing with a spatula until combined.
Add the chopped walnuts and toasted coconut. Fold into the mixture with a spatula.
Pour the cake batter evenly between the three prepared baking pans. Bake at 350° F for 16-18 minutes. Once the cakes have completely cooled, remove from the pans and set aside to cool completely.
In a bowl, mix together cream cheese and butter on high speed.
Add the sugar and vanilla, mix.
Assembling the cake:
Place first cake layer onto a cake stand, add cream. Repeat with remaining layers and cream. Cover sides and tops of cake with frosting and decorate as desired.
Refrigerate before serving.