Carrot Cake

Hey there, friends!  So do you know what I did with this carrot cake directly after I took a picture of it?  I ate it.  Yeah that’s right.  Gobbled it like it was my job.  Well, actually, it is kinda my job.  I have to tell you whether it was good or not, right?  So just for you, I ate this piece of cake.  You’re welcome.

Now, let’s talk about carrot cake.  As far as cakes go, it’s one of my favorites.  I like it better than chocolate even, I think, and that’s saying a lot for me.  And head to head with red velvet–which also has cream cheese frosting–carrot cake wins every time.  (In my opinion, red velvet’s frosting is the only thing it has going for it, anyway.)  And while I think box cakes have come a long way, don’t even try to substitute a box cake for homemade when you’re craving carrot cake.  It doesn’t come close to having the kind of texture a carrot cake from scratch has.

I made this cake for Easter–something about Easter makes me crave it.  Bunnies…carrots…that must be it.  Anyway, here’s the recipe.  It’s a keeper!

Carrot Cake
2 c. sugar
1 1/4 c. vegetable or canola oil
4 eggs
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
2 c. carrots, shredded or minced with an electric chopper
1 1/2 c. coconut
1 c. canned crushed pineapple, drained
3/4 c. chopped pecans

Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla
1 lb. powdered sugar

Spread coconut on a baking pan and toast in the oven at 350 for 5-10 minutes, or until lightly browned.
Meanwhile, beat sugar, oil, eggs and vanilla in a large bowl until smooth.
In a medium bowl, combine flour, baking soda, cinnamon, baking powder and salt.
Add the dry ingredients to the oil and egg mixture. Beat to combine.
Scrape the bowl, then add the carrots, 1 cup of the coconut, pineapple and pecans. Stir to combine.
Bake in two 9-inch greased cake pans at 350 for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

For the frosting, beat the cream cheese, butter and vanilla until smooth. Gradually add the powdered sugar, beating between each addition. If the frosting is too stiff, add a tiny bit of milk to make it easier too spread.

When the cake is done baking, remove it from the pans to cool completely before frosting.  After frosting, sprinkle remaining 1/2 c. of toasted coconut on top.  Enjoy!

Other dessert recipes I make over and over again are:

Turtle Cheesecake

Peanut Butter Cup Cookies

Thin Mint Ice Cream Pie