Easy Carrot Cake Recipe
Ingredients
- 2 ¾ call-purpose flour
- 1 ½ tspbaking soda
- 1 ½ tspbaking powder
- ½ tspsalt
- 1 tspcinnamon
- ⅛ tspnutmeg
- 6eggs
- 1 cgranulated sugar
- ½ cbrown sugar
- ½ cunsalted butter
melted
- 1 tspvanilla extract
- 8 ozcrushed pineapple
- 4 cshredded carrots)
(about 1 lb
- ½ cchopped pecans
- ½ ccoconut flakes
- 24 ozcream cheese)
(3 bricks, softened
- ½ cunsalted butter)
(softened
- ⅓ csweetened condensed milk
- 2 cpowdered sugar
Directions
- 1
Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Then set aside.
- 2
In the bowl of a stand mixer beat the eggs on high speed until light and fluffy (about 4 mins). Then add the white and brown sugar.
- 3
Continue beating on high speed for an additional 4-5 minutes as you add melted butter and vanilla.
- 4
Slow the speed down to medium-low and add the crushed pineapple.
- 5
Then slowly add the flour and spice mixture.
- 6
Lastly, add the shredded carrot (shred in a food proccesor) , chopped pecans, and coconut flakes. Mix on medium speed until all ingredients are well incorporated.
- 7
Line 2 (10 inch) round baking pans with parchment paper and spray them with nonstick spray. Then evenly divide the batter between the two prepared cake pans. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Once they’re done, remove them from the oven and transfer them to cooling racks.
- 8
To make the frosting, in the bowl of a stand mixer, combine the softened cream cheese, butter, sweetened condensed milk, and powdered sugar using the whisk attachment. Start off on low speed so the powdered sugar doesn’t go flying everywhere. Then bring the speed to high and beat until the frosting becomes a smooth consistency.
- 9
Once the cake has cooled, slice each layer into halves so you will end up with 4 separate layers. Assemble the carrot cake by distributing the frosting amongst the 4 layers. Make sure to leave some for the outside of the cake.
Easy Carrot Cake Recipe
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About this Recipe
Ready for the ultimate homemade carrot cake experience? This Easy Carrot Cake Recipe delivers a supremely moist, richly flavored dessert, brimming with the goodness of carrots, pecans, coconut, and sweet pineapple, all crowned with an irresistible cream cheese frosting.
What sets this carrot cake apart is its generous inclusion of texture and flavor enhancers. The combination of shredded carrots, crunchy pecans, sweet coconut, and tangy crushed pineapple creates a truly moist crumb that stays tender for days. Paired with a luscious, sweet cream cheese frosting made with softened cream cheese, butter, and sweetened condensed milk, every bite is a delightful balance of taste and texture.
Prepare for a truly satisfying slice of cake. The cake itself is wonderfully moist, dense but not heavy, thanks to the natural sweetness and moisture from the carrots and pineapple. You'll encounter pleasant pockets of chewiness from the coconut and a delightful crunch from the pecans, all perfectly complemented by the warm spices of cinnamon and nutmeg. The rich, sweet cream cheese frosting provides a creamy counterpoint, balancing the cake's flavors without being overly cloying. This is a cake that feels both comforting and celebratory, perfect for any occasion.
While delicious as is, this carrot cake is also adaptable. If pecans aren't your preference, feel free to substitute with an equal amount of chopped walnuts. For those who prefer a less sweet cake, you could slightly reduce the amount of granulated sugar, though it may alter the cake's moisture. If you're not a fan of coconut, it can be omitted, or you can adjust the amount of pineapple to your liking, ensuring it's well-drained to maintain cake consistency.
This impressive carrot cake makes a fantastic centerpiece for any gathering, from family dinners to festive celebrations. Serve it chilled or at room temperature alongside a cup of coffee or tea for a truly memorable dessert experience.