This cake was a big hit at Easter this year. It is full of flavor and you can’t stop eating it even after the huge feast. I’ve been asked to make it again for someone’s birthday. I’m telling you, this will be your new favorite carrot cake recipe.
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoon cinnamon
- pinch of nutmeg
- pinch of allspice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 1/2 cups vegetable oil
- 3 large carrots
- 1 teaspoon vanilla
- 1 cup well-drained crushed pineapple
- 1 cup flaked coconut
- 1/2 cup chopped nuts of your choice
Cream Cheese Ingredients:
- 8 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Preheat oven to 350 degrees. In a large mixing bowl, combine the flour, sugar, cinnamon, allspice, nutmeg, baking soda, and salt. Add the eggs, oil, vanilla and beat until combined. Set aside.
- Take 3 large carrots. Peel the outer skin with a potato peeler and discard. Then continue to use the potato peeler on the rest of the carrots to very thin strips. Peel enough to make 2 cups, packed.
- Stir in carrots, pineapple, coconut, and nuts of your choice.
- Place parchment paper on the inside of 2 9″ cake pans, then spray with cooking spray. Pour batter into pans, about 2/3 full. Bake for 50 to 60 minutes or until a knife inserted comes out clean. Let cool for 5 minutes and remove from cake pans. Cool on wire rack.
- Beat cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar. (1/4 cup at a time until combined, scraping the bowl between additions)
- Place one of the cakes on a serving platter, spread cream cheese on top of cake (doesn’t have to be perfect, we are going for a rustic look here). Place the second cake on top. Ice the top of the second cake, making sure the icing covers the entire top of the cake (it’s ok if it drips down the sides a little).
- Serve about an hour later and keep stored in the refrigerator for up to 3 days.
- Make the cake the day before planning to serve. Once completely cooled, wrap each cake (with the parchment paper still on) with saran wrap making sure none of the cake is showing. Freeze overnight. Freezing actually helps keep the moisture in the cake, the refrigerator can dry the cake out. Take the cakes out of the freezer just before you start making the cream cheese. They do not take long to defrost. It is also easier to frost with cream cheese when the cakes are still cold.
- You might think that it’s a little weird that I peeled the entire carrot. Normally people just cut the carrot cake into thin slices, but not me! I think by peeling the carrot cake it combines so much better with all the other ingredients.
- The cream cheese must be at room temperature. It is OK to leave it out overnight. You should still keep it in the package though. If you take it straight from the refrigerator and try to mix it, it will be clumpy and it will ruin the taste, the look, everything. So at least leave it out in room temperature for at least an hour, preferably more.