Description
A moist and flavorful carrot cake loaded with grated carrots, shredded coconut, and crushed pineapple, topped with a rich and creamy homemade cream cheese frosting. This classic dessert offers a perfect balance of sweetness and spice, ideal for celebrations or everyday indulgence.
Ingredients
Scale
Cake
- 1¼ cups unsweetened applesauce (or vegetable oil)
- 2 cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 teaspoon vanilla extract
- 1 can (8.25 oz) crushed pineapple, undrained
Frosting
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Combine wet ingredients: In a large bowl, whisk together the applesauce (or oil) and granulated sugar until the mixture is smooth and well combined.
- Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to achieve a homogeneous batter.
- Mix dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Incorporate remaining ingredients: Fold in the grated carrots, shredded coconut, chopped nuts if using, vanilla extract, and undrained crushed pineapple carefully to distribute evenly throughout the batter.
- Bake the cake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool the cakes: Let the cakes cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely to room temperature.
- Prepare frosting: Beat together softened butter and cream cheese in a medium bowl until smooth and creamy.
- Add flavor: Mix in the vanilla extract until incorporated into the frosting.
- Sweeten frosting: Gradually add powdered sugar, beating continuously until the frosting is smooth, fluffy, and spreadable.
- Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting evenly over the top.
- Add second layer and frost: Place the second cake layer on top of the first and frost the entire cake with the remaining cream cheese frosting evenly all around.
- Decorate: Garnish the cake with additional chopped nuts or shredded coconut, if desired, to add texture and enhance the appearance.
- Serve: Serve the cake immediately or refrigerate it until ready to serve for best freshness and flavor.
Notes
- For a moister cake, use unsweetened applesauce instead of oil.
- Chopped nuts are optional but add a nice crunch; walnuts or pecans work well.
- Make sure the cream cheese and butter are softened to room temperature for smooth frosting.
- Allow cakes to cool completely before frosting to prevent melting the frosting.
- Store leftover cake refrigerated and consume within 3-4 days.
