Cake, Laugh

My Favorite Carrot Cake – Recipe!

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I love a good piece of carrot cake almost anytime, but especially at an Easter celebration. This recipe is super moist with a tender crumb, but still loaded with crunchy goodies like coconut, grated carrots and chopped pecans. I like to make this cake in three layers, rather thin, so the frosting is almost as thick as the cake.

The decadent frosting is extra buttery with a smooth cream cheese finish. When the cake is complete you can decorate it with fresh mini carrots, chocolate Easter eggs or even jelly beans.  Trust me — this carrot cake is superb.

Cake Ingredients

2 cups all purpose flour

2 teaspoons baking soda

3/4 teaspoon kosher salt

2 teaspoons cinnamon

3 large eggs

2 cups of sugar

3/4 cups vegetable oil

3/4 cups buttermilk

2 teaspoons vanilla

2 cups grated carrots

1 – 8 ounce can crushed pineapple

1 cup sweetened coconut

1 cup pecans, toasted and chopped

Frosting Ingredients

2 sticks butter, room temperature

2 – 8 ounces packages cream cheese, room temperature

3 cups confectioners sugar, sifted

To Prepare:

1.  Preheat the oven to 350 degrees.  Grease, flour and line pans with parchment or wax paper.  In a large bowl whisk together flour, baking soda, salt and cinnamon.

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2.  In a stand mixer, beat on medium speed for 3 minutes eggs, sugar, oil, buttermilk and vanilla.

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3.   Next, add the flour mixture to the egg mixture and mix until smooth.

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4.  Add the nuts, coconut, carrots and pineapple to the batter and stir until just combined.  Do not over mix.

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5.  Pour the batter into the prepared pans and place them in the oven to bake for 18-20 minutes or until lightly brown on top.

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6.  When cakes are done, remove them from the oven and let them cool for 30 minutes.  Remove the cakes from the pans and place them on a wax paper lined plate to cool for at least 1 hour or store overnight covered in plastic wrap.

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7.  For the frosting, in a stand mixer beat the butter and cream cheese on medium speed until smooth.

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8.  Add the sifted confectioners sugar to the butter mixture and continue to beat on medium speed until smooth and creamy.

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9.  Dollop the cakes with frosting and spread it out smoothly over the surface of the cake.  

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10.  Decorate the cake with fresh carrots or fun Easter eggs.  Slice and serve the cake immediately or store in the refrigerator for later.  Enjoy!

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