Description
This is hands-down the best carrot cake recipe you will ever make. It’s so incredibly moist and delicious that everyone will beg for.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup white sugar
- 1 cup coconut oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups carrots, freshly shredded
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 (8-ounce) can crushed pineapple, drained
For the frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar (add more if desired)
Instructions
- Preheat oven to 350°F. Mix flour, baking soda, baking powder, salt and cinnamon in a large mixing bowl; make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth.
- Stir in carrots, coconut, walnuts, and pineapple. Mix until everything is evenly combined.
- Pour the mixture into a greased 9×13-inch baking dish, or two 9-inch cake pans for a double-layer carrot cake or one 9-inch cake pan for a single-layer cake as pictured. Flatten the surface with a silicone spatula.
- Bake for 45 minutes or until a toothpick comes out clean when you stick it in the cake.
- In the meantime, make the frosting by mixing cream cheese, butter, and powdered sugar in a medium mixing bowl until even.
- When the cake is done, allow to cool. If using a cake pan, cover with a large plate and flip it to let the cake drop onto the plate. Transfer to a serving platter. Level off the uneven surface with a knife.
- Frost the cake with the cream cheese frosting and decorate it if you like. Slice it up and serve.
Nutrition
- Serving Size: 1
- Calories: 745
- Sugar: 26.4g
- Sodium: 446.9mg
- Fat: 60.1g
- Saturated Fat: 30.7g
- Carbohydrates: 48.1g
- Fiber: 5.4g
- Protein: 7.9g
- Cholesterol: 56.7mg