Carrot Cake

I got this recipe from a different web site and it’s to die for! This recipe is so good in fact, it was requested by my son and daughter-in-love as one of the tiers for their wedding cake. It’s amazing and I have “muffinized” it before so as to call it breakfast!

Ingredients

  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 3/4 c. white sugar
  • 1 c. vegetable oil
  • 3 lg. eggs
  • 1 tsp. vanilla extract
  • 2 c. shredded carrots
  • 1 c. flaked coconut
  • 1 c. chopped walnuts (I toasted mine first @ 300º for approx. 8-10 min)
  • 1 (8 oz.) can crushed pineapple, drained
  • FROSTING:

  • 1 (8 oz.) package cream cheese, softened
  • 1/4 c. butter, softened
  • 2 c. powdered sugar

Instructions

  1. Preheat oven to 350º. Grease and flour a 9″ x 13″- inch pan.

1. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.

2. Stir in carrots, coconut, walnuts and pineapple. Pour into 9″ x 13″- inch pan and bake for about 45 minutes. Don’t panic, the center will sink a little. Watch baking time; might get done sooner.

3. Allow to cool; when cool, frost the cake. You can certainly use your favorite cream cheese frosting to frost this cake, but the one included is highly recommended. (You can just leave the cake in the 9″ x 13″- pan and just frost the top).

4. To make the frosting: Cream the butter and cream cheese until smooth; add the powdered sugar and beat until creamy.

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Comments (34)

on

Sounds great! I have been looking for a carrot cake with the coconut and pineapple in it and I'm definately going to try this. It sounds like it will be very moist. Thanks for the entry, I'm going to try it this weekend. :-)

on

Does anyone know if I can use this recipe for a stacked wedding cake? I have a request for a 4 tiered cake, and I am unsure if this recipe will hold up under fondant. Thanks! (0:

on

You may find a carrot cake, like this recipe, too moist to stack. It may hold the fondant but I wouldn't think so. Why not try an off-set cake stand?!

on

Oh, my goodness! I baked this for a dinner party yesterday. It was the talk of the evening! It was so delicious, and everyone loved it...EVERYONE! Thanks for a wonderful recipe.

on

Has anyone tried making a stacked wedding cake covered in fondant with this recipe? Is there a recipe on here that tastes great, is moist, and works for a fondant covered cake?

on

The cake is in the oven but I still have a couple of questions in case it doesn't turn out. I live in Ontario and could only fine 14oz can of crushed pineapple when drained = 8 oz (1 cup). I only used 1/2 was this correct? Is the flaked coconut sweetened or unsweetened?

on

This is the 3rd time I have made this cake and as usual, it is getting rave reviews. I have used it as a one layer cake with cc frosting and then mmf on top of that and it held up beautifully. This time I made a 16 x 16 3 layer cake, cc frosting, with MMF and it would look perfect except that the cc frosting isn't setting well because it is so humid.

on

I tried this recipe a couple of times on cake and cupcakes and it's truly one of the most delicious carrot cakes i've ever tasted :) The only bad side for me is that it comes out reaaaally moist and when i try to take it out of the pan it breaks really fast and it won't hold at all. The cupcakes also come out really moist. I don't know if it's because the humidity here, but is there any tips anyone can give me? Maybe to add a tbsp of cornstarch? Or less oil? Help!

on

I'm sorry for not responding, I've been having a lot of trouble accessing my recipes on this site! Jesse0977, Is the cake cooled when you try taking it out of the pan? I wonder if it would help to line the pan with parchment paper? I'm sorry! If you have any tips, I would be grateful! :)

on

Actually i found a great way I read on other posts. To mix the carrots with 1 cup of brown sugar and let it sit for 1 hour, then strained the carrot mix reaaaaally well before mixing and get rid off all the liquid that you can reserving only 3 tbsp of it to add at the end. I also did 4 cups of carrots instead of 2, and 3 1/2 cups of flour. I made cupcakes and they came out perfect and yummy with a beautiful dome ;)

on

I just made this recipe last night as cupcakes and it turned out great. I did similar to what Jesse suggested and mixed the carrots with 1c of brown sugar, let sit while I prepared everything else, then drained and added them at the end. Because of the brown sugar I excluded the sugar from the recipe and other than that followed the recipe exactly. I also used pineapple sliced, drained, then blended them with a hand blender. Next time I think I will add raisins. It made 24 cupscakes, although some think my cupcakes are on the small side (1 1/3 oz).

on

I tried this Carrot Cake recipe last week & it was so moist & delicious. I greased the tin with edible oil spray & then lined the tin with wax paper. I left the cake to cool in the pan & then carefully peeled off the wax paper. The cake held together well. I did find it a bit difficult to slice it though & had to wipe the knife between cuts with a damp paper towel. It got fantastic rave reviews & I must say I personally think it is a fantastic recipe! Thanks:-).

on

I decided to try this back in June for my mom's suprise 60th. I made a 3 tier cake and put this on top since I was unsure of how it would turn out. It was a huge hit! Everyone said it was the best carrot cake they had ever had. I'm not a good baker, so I give you all the credit! I'm going to make it again for cupcakes for son's birthday party tomorrow and I know the adults will all love the carrot cake cupcakes made especially for them! And for anyone wondering, this cake layers great. I think I could have put it on the bottom and it would have been good. Still moist, but firm enough for fondant.

on

I made this cake for my husband's birthday last week and it was absolutely delicious. Everyone loved it and had lots of compliments. Will keep making this carrot cake. Thank you for sharing.

on

Could you comment whether the referenced frosting will freeze well? I just made the cupcakes-DELICIOUS!-and wonder if i can ice them and freeze till next week....

on

This is my go-to carrot cake...I usually make cupcakes with this recipe!! It is delicious!!!!! I absolutely love the coconut and pineapple...I have made it at least 7 times already!! it is a winner in my book!

on

Thanks for the great recipe!! I have made this twice and it's excellent. many, many compliments. even covered it with the cream cheese recipe and then fondant.. separated the batter into two 8" layers and it was perfect. no problems with fondant.. I had several requests for the recipe. every once in a white, you come across a great recipe.......this is my new favorite!!

on

Those of you wondering about the sturdiness of this cake, I used it as the bottom and top tiers of a three-tiered, fondant covered cake and it held up well.

on

I have an old family recipe for carrot cake but mine is dense, and on the dryer side, not dry like stale, but not a wet moist cake. I see other comments here saying this cake would work for a tiered cake, but I'm not 100% about that with it being a really moist cake. I have a 6, 8, 10 and 12 inch square wedding cake to do and they were thinking doing all in carrot cake but the 10in in vanilla frosted with cream cheese frosting then all covered with Marshmallow fondant. What are some of your thoughts, should I tell them do the 6 and 8 inch in vanilla because the carrot cake will be heavier? thanks for your replies Julie

on

I want to make this cake for a birthday - can anyone tell me if it it sweetened or unsweetened coconut? I was kicking around going with a pineapple cream cheese filling, but since I don't eat carrot cake, I am not sure if this would work.. any suggestions?


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