Description
This moist and flavorful carrot cake combines the natural sweetness of grated carrots and crushed pineapple with a rich cream cheese frosting. Enhanced with coconut and nuts, this classic dessert is perfect for celebrations or any occasion that calls for a deliciously spiced treat.
Ingredients
Scale
For the Cake:
- 1¼ cups unsweetened applesauce (or vegetable oil)
- 2 cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 teaspoon vanilla extract
- 1 can (8.25 oz) crushed pineapple, undrained
For the Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the unsweetened applesauce (or vegetable oil) and granulated sugar until they are well combined and smooth.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined without overmixing.
- Add Mix-Ins: Fold in the grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and undrained crushed pineapple until evenly distributed throughout the batter.
- Prepare to Bake: Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula, and place them in the oven to bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting.
- Make Frosting: In a medium bowl, beat together the softened unsalted butter and cream cheese until the mixture is smooth and creamy.
- Add Flavor: Mix in the vanilla extract until fully combined with the frosting base.
- Sweeten Frosting: Gradually add the powdered sugar, beating continuously until the frosting is smooth, thick, and fluffy.
- Assemble Cake – Layer One: Place one cooled cake layer onto your serving plate. Spread a generous amount of cream cheese frosting evenly over the top.
- Assemble Cake – Layer Two: Position the second cake layer on top of the frosted first layer and cover the entire cake with the remaining cream cheese frosting.
- Decorate: Optionally, garnish the decorated cake with additional chopped nuts or shredded coconut for extra texture and visual appeal.
- Serve or Store: Serve the carrot cake immediately for best flavor or refrigerate until ready to serve to maintain freshness.
Notes
- You can substitute applesauce with vegetable oil to add moistness and a richer texture to the cake.
- Chopped nuts are optional but add a delightful crunch; walnuts or pecans work especially well.
- Make sure the cream cheese and butter are softened to room temperature for easier frosting preparation.
- Store leftover cake covered in the refrigerator for up to 5 days.
- For a dairy-free version, try using vegan cream cheese and butter substitutes.
