A few weeks back I made the mistake of strolling through our local grocery store’s bakery. I don’t do it often but sometimes I needsomething and I just don’t feel like baking. That day I needed carrot cake. So I bought these mini carrot cake cupcakes and I was so excited the whole drive home. You know how the story ends. The cake was dry and gross and the “cream cheese” frosting was most definitely not made of cream cheese.
I finally got around to making myself a real carrot cake a couple of days ago and I couldn’t be more thrilled with how it turned out. I’m kind of a carrot cake purist – only carrots and nuts please – so I was worried about the pineapple and coconut in this recipe but I seriously love both additions. The cake was so moist and seemed to get better after sitting in the fridge overnight.
Carrot Cake
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 large eggs
- 2 cups sugar
- ¾ cup vegetable oil
- ¾ cup buttermilk
- 2 teaspoons vanilla
- 2 cups grated carrot
- 1 8-ounce can crushed pineapple, drained
- 1 cup sweetened coconut
- 1 cup chopped pecans or walnuts
For the cream cheese frosting:
- ¾ cup butter (softened)
- 1 8-ounce package cream cheese, softened
- 1 3-ounce package cream cheese, softened
- 3 cups sifted powdered sugar
- 1 ½ teaspoons vanilla extract
- Line 2 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Stir together first 3 ingredients.
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
- To make the frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Cake Lover says
This is one the best cakes I have ever eaten and my friends absolutely loved it. It was so light and moist, and the cream cheese frosting was perfect. I will definitely be making it again! I left out the pineapple and used 1 1/2 cups of sugar instead of 2 as I don’t like my cakes too sweet.
The only negative point was that the carrot turned green the day after the cake was made, leaving the cake with green spots inside. I read online that carrot reacts with baking soda and changes colour. I think next time I will try adding less baking soda and see if that prevents the green!
amanda says
Awesome! I’m so glad you enjoyed it! :)
I had no idea about the carrots turning green – so weird!
JEANNINE says
This is by far the best carrot cake that I have ever eaten. It also the recipe that I have been using for over 20 years and I have made good money making this cake for clients. The recipe that I have also includes a buttermilk syrup that you are suppose to pour over the cake, but I stopped using it because I felt that it make the cake a tad too rich if there is a such thing. It is perfect without it. In this case, less is more.
Rebecca says
My friend had a birthday and requested carrot cake. I had never made one but saw this recipe. It was very good and I had rave reviews. Thanks
Amanda @ bakingwithoutabox says
I’m so sorry. It’s so disappointing when you spend money and have high hopes on baked stuff and just get blah. I did that with a boutique cupcake shop lately.
My hubs would love your carrot cake! That pineapple and coconut sound like a little tropical vacay in every bite. Must’ve been so moist.
Katrina {In Katrina's Kitchen says
Okay carrot cake is a wekness of mine. I would pass up chocolate cake for carrot cake any day. Holy cow! YUM!
Mary Beth says
You know, I’ve never made a carrot cake before. The addition of the pineapple and coconut actually make me want to try this recipe! It looks absolutely delicious :).
natalie (the sweets life) says
I love carrot cake and have never made my own before–MUST do that sometime soon!
Curt says
It’s funny how a lot of foods get better after sitting in the fridge for a doy or two. Especially cakes.
I’ve noticed that also with soupls and smoked meats.
My Kitchen in the Rockies says
This is also one of my favorite cakes. I love the addition of the pineapple! Wish I could try a piece right now.
Barefoot Pregnant And In The Kitchen says
I have a fresh pineapple that needs to get used up…. do you think if I crushed and diced it up I could substitute the canned? I always love a good carrot cake. One of my all time favorites!
amanda says
I don’t see why you couldn’t. I bet it would be even tastier with fresh! Let me know if you try it! :)
briarrose says
Looks so very tasty. I’ve never had a carrot cake with pineapple and coconut added…must try this out.