Carrot cake has got to be one of my favorite cakes. It’s rich and dense, spicy and sweet with a creamy and smooth frosting. I’m absolutely in love with this cake.
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp of each cinnamon and cardamon
- 1/4 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 cup each granulated and packed brown sugar
- 3 free-range eggs
- 3/4 cup vegetable oil
- 2 tsp vanilla
- 2 cups grated carrots
- 1 cup drained canned crushed pineapple
- 1/3 cup unsweetened coconut
Cream Cheese Icing
- 1 pkg cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla
- 1 cup icing sugar
- 1/4-1/2 cup chopped walnuts of pecans for garnish
Preheat oven to 350 and get your pan ready.
I use a large round pan whcih I later cut in half to have 2 layers. You could also make cupcakes, or two smaller cake tins.
In large bowl, add flour, baking powder, spices, baking soda, and salt.
In separate bowl,mix sugars, eggs, oil and vanilla until combined. Pour sugar mix into flour mix, loosely combine.
Add carrots, pineapple and coconut. Transfer into pan(s) and bake for 30-60 minutes depending on pan type. It should be a deeper color, and bounce back at your touch. I always check the centre with a toothpick, cake tester or even twist tie and if it comes out clean it’s done. Let cool completely on wire rack before icing.
For the icing, beat softened cream cheese and butter until smooth. Add vanilla and mix well.Beat in icing sugar, one-third at a time, until smooth.
Ice cake and top with walnuts/pecans.