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This carrot cake is such a well loved recipe in my family. It’s delicious, moist, and unlike most recipes I’ve ever tried. My younger sister loves this carrot cake so much she hired a baker to use our family recipe for her wedding cake.
Ingredients
- cooking spray
Frosting
- 1 stick unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 1/3 cups sifted powdered sugar
- 1 teaspoon vanilla extract
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 4 large eggs
- 2 cups white sugar
- 1 ½ cups oil
- 1 (8 ounce) can crushed pineapple, drained
- 1 1/3 cups finely grated carrots
- 1 cup sweetened flaked coconut
- ½ cup chopped walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10×15-inch glass casserole dish with cooking spray.
Step 2
Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
Step 3
Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts. Pour batter into the prepared cake pan.
Step 4
Bake in the preheated oven for 45 minutes. Remove from oven and cool completely, about 30 minutes.
Step 5
Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.
Cook’s Note:
The powdered sugar needs to be sifted first, and then measured.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 368 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat8g | 40% |
| Cholesterol51mg | 17% |
| Sodium318mg | 14% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber1g | 4% |
| Total Sugars26g | |
| Protein3g | |
| Vitamin C1mg | 7% |
| Calcium45mg | 3% |
| Iron1mg | 6% |
| Potassium89mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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