Monday, November 17, 2014

Carrot Cake

Happy Birthday to my Hubby!  I don't think I every actually tried a Carrot Cake until my husband and I started dating.  Crazy I wasted 15 years of life not knowing the glory of a good Carrot Cake.  This cake is super moist (worst word EVER) full of flavor and the cream cheese frosting is PERFECTION.  You must make this.
Ingredients for Cake:
  • 2 cups Flour
  • 2 cups sugar
  • 3 eggs
  • 1 1/4 cups oil
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 cups grated carrots
  • 1 cup coconut
  • 1 cup chopped walnuts
  • 1 tsp vanilla
  • 1 cup crushed pineapple, lightly drained (reserve juice)
Ingredients for Cream Cheese Frosting:
  • 1/2 c butter (softened)
  • 8 oz cream cheese (softened)
  • 1/4 cup reserved pineapple juice
  • 1 tsp vanilla
  • 1 lb powdered sugar, sifted
  • 1 teaspoon cinnamon
  • 1/4 cup coconut


    1. Preheat oven to 350 degrees and lightly grease two 9 inch cake pans.
    2. In a large mixing bowl combine oil, sugar, eggs and vanilla, mixing well.
    3. Slowly stir in flour, baking soda, baking powder, cinnamon and salt and mix well.
    4. Mix in drained pineapple, carrots, coconut and walnuts.
    5. Pour even amounts into each cake pan and bake for 35-40 minutes.
    6. Cool cakes completely before removing from pan.
    7. In a large mixing bowl whisk the butter and cream cheese until nice and creamy.
    8. Add in vanilla, pineapple juice, cinnamon and coconut.
    9. Slowly stir in sifted sugar until smooth.
    10. Invert first cake onto a plate or cake stand.
    11. Apply a generous amount of cream cheese frosting to the top of the cake.
    12. Gently place the second cake on top of the cream cheese and frost the top and sides with remaining frosting.
    13. Top with more walnuts or coconut, optional.

    No comments:

    Post a Comment