Description
A moist, flavorful carrot cake rich with grated carrots, shredded coconut, and crushed pineapple, topped with a creamy homemade cream cheese frosting. This classic dessert offers a perfect balance of sweet and spice, ideal for any celebration or special occasion.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake layers won’t stick.
- Combine wet ingredients: In a large bowl, whisk together the applesauce or oil with the granulated sugar until the mixture is well combined and smooth.
- Add eggs: Beat in the eggs one at a time, fully incorporating each before adding the next to create a consistent batter.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly blended.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and a dense cake.
- Fold in flavorings: Carefully fold in the grated carrots, shredded coconut, chopped nuts if using, vanilla extract, and the undrained crushed pineapple, distributing them evenly.
- Bake the cakes: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes, then remove and transfer them to a wire rack to cool completely to room temperature.
- Prepare frosting base: In a medium bowl, beat together the softened butter and cream cheese until the mixture is smooth and creamy for the frosting base.
- Flavor frosting: Add the vanilla extract to the cream cheese mixture and mix until well combined for a balanced flavor.
- Add powdered sugar: Gradually add the powdered sugar while beating, until the frosting becomes smooth, thick, and fluffy.
- Assemble the cake: Place one cake layer on your serving plate and spread a generous amount of the cream cheese frosting evenly over the top.
- Top and frost: Place the second cake layer on top of the first, then frost the entire cake with the remaining cream cheese frosting, smoothing it with a spatula.
- Decorate: Optionally, garnish the cake with extra chopped nuts or shredded coconut for added texture and visual appeal.
- Serve or refrigerate: Serve the cake immediately or refrigerate it until you’re ready to serve. Refrigeration helps set the frosting further.
Notes
- You can substitute unsweetened applesauce with vegetable oil to make the cake richer.
- Chopped nuts are optional but add a nice crunch; walnuts or pecans work well.
- Make sure the cake layers are completely cool before frosting to prevent melting.
- Refrigerate leftover cake to keep the cream cheese frosting fresh.
- This cake can be stored in an airtight container for up to 3 days in the refrigerator.
