Homemade Carrot Cake
prep time: 20 Min
cook time: 50 Min
serves: 1 9"x13" Cake
Description |Download PDF

One of my all time favorites. Soft, warm, sweet, and flavorful... This scrumptious cake is bound to change your mind about eating your veggies!


ingredients
  • 1 1/2 cups of flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 1/2 cup sweetened coconut
  • 1/2 cup chopped pecans
  • --WET INGRIDIENTS BELOW--
  • 2 1/2 Cups Shredded Carrots
  • 2 Room Temp. Eggs
  • 3/4 Cup Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 1/3 Cup Canola Oil
  • 1Tsp Vanilla Extract
  • 1-8 oz. Can Crush Pineapple - Liquid Drained

    Frosting

  • 1 8 oz. package of softened cream cheese
  • 1 stick of butter
  • 1 tbsp. vanilla extract
  • 3-4 cups powder sugar (depending on how sweet you like your frosting)
instructions
  1. 1. Preheat oven to 350 degrees. Prepare a 9 x13 pan by greasing it
  2. 2. In a medium size bowl whisk together all of the dry ingredients
  3. 3. In a another medium sized bowl, mix together all of the wet ingredients until fully incorporated. This can be done with a standing mixer fitted with a paddle attachement, a hand mixer, or by hand
  4. 4. Add dry ingredients to wet until just combined
  5. 5. Fold coconut and pecans into batter
  6. 6. Pour into prepared cake pan and bake in the center of the oven for 20–25 minutes or until a toothpick inserted into the center comes out clean
  7. 7. While the cake is baking, prepare the frosting by creaming the cream cheese and butter together until light and fuffy (a few minutes). Add vanilla and whip for another 30–60 seconds. Add 1 cup of powder sugar in at a time making sure each is fully combined with the cream cheese butter mixture. You will need to scrape down the sides of the bowl periodically. Taste your frosting after you add the third cup of sugar. From here you can decide if you want it sweeter or not. I usually add between 3–3.5 cups and stop there. Set frosting aside
  8. 8. Remove cake from oven and allow to completely cool. Once cooled you can ice the cake. I also garnish the top of the cake with extra coconut and pecans

tips

no tips for this recipe :(