It has been forever since I have posted anything on here. But this carrot cake that I made for Easter was so good I had to share the recipe with everyone! I had been searching for weeks in advance for the perfect recipe. I wanted one with pineapple and coconut in it to make it non traditional. I personally don’t like nuts in the actual cake so I chopped them and placed them only on the outside but you could definitely put them in the batter. Each time I found the perfect recipe I would read reviews that completely discouraged me from even attempting to make a carrot cake. Most of the complaints were that the cake was soggy in the center or that it was too moist and difficult to cut for a layered cake. So I found a great recipe and made just a few small changes to insure that my cake would’t fail. Even though I had been planning to bake this cake for weeks I was not prepared at all. I ran to the store the day before Easter to grab all the ingredients and didn’t make it until Easter morning. I was able to whip this cake together in about 2 hours start to finish.
Here are a few tips-
Prep everything before you begin, grate carrots, chop nuts and have all necessary bowls, spoons and measuring cups ready to go. There is a lot of stuff that goes in this cake so the better prepared you are the less mess you will make, unlike me. (In my defense I have a very small kitchen and Luca and Mathieu are in my way the entire time, so I get to make a mess.)
When you are cooking the cake be sure to rotate it to ensure even cooking. I have an electric stove (I hate it) so I rotate the pans every 15 minutes, turning them and switching sides. This cake only took about 40 minutes so I had to do this twice.
Also it is very important that you have fresh baking powder and baking soda. If they are old they will not work properly and your cake will not rise. It is the worst when you bake something and it sinks all because you didn’t have these ingredients fresh!
Preheat oven to 350 degrees.
Sift the following ingredients in a bowl
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
- In a mixing bowl combine the following ingredients using the paddle attachment
3/4 cup canola oil
1 tsp kosher salt
1.5 cups sugar
1/2 cup buttermilk
1 tbsp vanilla extract
Add your dry ingredients to your wet until just combined, then add the following and mix gently until just combined:
2 cups finely grated carrots
1 can of crushed pineapple, drained well (regular size can ~15oz I believe)
1 cup sweetened coconut flakes
*You may add in addition, if you like, 1/2 cup of raisins and 1 cup walnuts.
Once you have your batter ready grease two pans 8 or 9 inch with butter and coat with flour.
Evenly divide the batter and bake for about 40 minutes. Be sure to check cake every 15 minutes.
*You can bake this is a large rectangular pan, bunt pan or make cupcakes. Obviously just check often for doneness and don’t overcook.
Butter Cream Cheese Frosting
16 oz Philadelphia cream cheese softened (2 packages)
4 oz butter softened (1 stick)
2 tsp vanilla extract
pinch of salt
~ 2 cups confectioners sugar
Beat cream cheese, butter and vanilla until smooth. Add 1 cup of sugar at a time until just combined, taste for sweetness.
Allow cake to cool completely before icing! I assembled my cake in only two layers. I had originally wanted to slice each cake and have a four layer cake but I was afraid I would not have enough icing. Also the cake was very moist and I didn’t want to create crumbs by slicing my cake. Regardless it turned out great! I placed some flaked coconut on top (I wished I had toasted it for color, oh well) and used the walnuts to cover the side.