Description
This carrot cake is such a well loved recipe in my family. It’s delicious, moist, and unlike most recipes I’ve ever tried. My younger sister loves this carrot cake so much she hired a baker to use our family recipe for her wedding cake.
Ingredients
- cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 4 large eggs
- 2 cups white sugar
- 1 ½ cups oil
- 1 (8 ounce) can crushed pineapple, drained
- 1 ⅓ cups finely grated carrots
- 1 cup sweetened flaked coconut
- ½ cup chopped walnuts
- 1 stick unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 ⅓ cups sifted powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10×15-inch glass casserole dish with cooking spray.
- Sift together flour
- baking powder
- cinnamon
- baking soda
- and salt in a bowl.
- Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil
- beginning and ending with flour mixture. Fold in pineapple
- carrots
- coconut
- and walnuts. Pour batter into the prepared cake pan.
- Bake in the preheated oven for 45 minutes. Remove from oven and cool completely
- about 30 minutes.
- Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 35 mins
Servings: 24