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Carrot Cake
Carrot Cake
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Delicious carrot cake with pineapple, coconut, and cream cheese frosting - a beloved family tradition for any occasion! Moist, flavorful, and simple to prepare.
Ingredients:
  • For the cake:
  • 3 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 1 1/2 cups olive oil
  • 4 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 1/2 cups shelled walnuts, chopped
  • 1 1/2 cups sweetened, shredded coconut
  • 2 cups carrots, finely grated
  • 1 cup crushed pineapple, drained
  • For the frosting:
  • 12 ounces cream cheese, at room temperature
  • 9 tablespoons unsalted butter, at room temperature
  • 3 3/4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons lemon juice
  • Extra whole or chopped walnuts, for topping
Instructions:
  • Preheat your oven to 350°F. Line two 9-inch cake pans with parchment paper rounds, then butter the paper bottoms and sides of the pans.
  • Prepare the carrot cake batter by sifting the dry ingredients into a bowl. Combine with oil, eggs, and vanilla until just moistened. Gently fold in chopped walnuts, coconut, carrots, and pineapple.
  • Pour the batter into the prepared pans and bake at 350°F for 45 to 50 minutes on the middle oven rack. Rotate pans halfway through if needed. The cakes are done when the edges pull away and a toothpick comes out clean.
  • Place the baked cakes on wire racks to cool completely.
  • Prepare the cream cheese frosting: Once the cake is cooling, combine cream cheese and butter in a stand mixer or using a hand mixer until creamy. Gradually add powdered sugar, mixing until smooth. Fold in vanilla and lemon juice.
  • Once the cakes are cool, remove them from the pans and generously frost. Top with chopped walnuts or elegantly place walnut halves around the edge. Serve and enjoy!

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