Name: Best Carrot Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 1 (8-ounce) package cream cheese, softened; 1/4 cup unsalted butter, softened; 1/2 cup powdered sugar (add more if desired)

Best Carrot Cake Recipe

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5 from 1 review

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.

Author: Sharon Chen
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

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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)

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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

Find it online: https://www.streetsmartkitchen.com/carrot-cake-recipe/