Description
This classic carrot cake recipe delivers a moist, flavorful dessert layered with an almond-scented cream cheese frosting. Made with freshly grated carrots, shredded coconut, and warm spices, it offers a perfect balance of sweetness and texture. Ideal for celebrations or any special occasion, this cake is easy to prepare and bakes to perfection in about 45 minutes.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 4 cups freshly grated carrots (about 5 large carrots, peeled)
- 1 cup sweetened shredded coconut
For the Almond-Scented Cream Cheese Frosting
- 3 cups powdered sugar
- 1 block (8 ounces) cream cheese, softened
- 5 tablespoons salted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside to ensure they are ready when your batter is mixed.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. This ensures your cake will have an even texture without lumps.
- Mix wet ingredients and combine: In a large bowl, use a hand mixer on low speed to blend the granulated sugar, vegetable oil, and eggs until well combined. Slowly add the sifted dry ingredients to the wet mixture, mixing just until incorporated. Then, gently fold in the freshly grated carrots and shredded coconut to add moisture and texture.
- Divide batter and bake: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 35 to 45 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes.
- Cool cakes fully: To remove the cakes from pans, loosen the edges with a knife. Place another wire rack on top of each cake and invert the pan to release the cake onto the rack. Allow them to cool completely before frosting.
- Prepare frosting: Sift powdered sugar into a large bowl to avoid lumps. Add softened cream cheese, salted butter, vanilla extract, and almond extract. Use a hand mixer on low speed to blend until the frosting is smooth and spreadable.
- Assemble and frost: Place one cake layer on a serving plate, top side down. Spread half the frosting evenly over the surface. Position the second cake layer on top, also top side down. Spread the remaining frosting on the top layer. The sides are typically left unfrosted for a rustic look, but you may frost as preferred.
- Serve and store: Slice the cake and serve immediately. Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.
Notes
- Peeling the carrots before grating ensures a smoother texture and removes any bitterness from the skin.
- Do not overmix the batter after adding dry ingredients to avoid a dense cake.
- Room temperature eggs and softened cream cheese and butter help create a better batter and frosting consistency.
- For added flavor, you can include chopped walnuts or pecans in the batter.
- The almond extract in the frosting complements the carrot and spice flavors beautifully but can be omitted if desired.
- Cover leftover cake with plastic wrap or place it in an airtight container before refrigerating.
