Carrot Cake Recipe
By: Sharon Chen
Published: Wednesday, July 19, 2017 - 11:15pm

Ingredients




2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup white sugar
1 cup coconut oil
3 eggs
1 teaspoon vanilla extract
2 cups carrots, freshly shredded
1 cup flaked coconut
1 cup chopped walnuts
1 (8-ounce) can crushed pineapple, drained
For the frosting:
1 (8-ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup powdered sugar (add more if desired)

Preparation

1 Preheat oven to 350°F. Mix flour, baking soda, baking powder, salt and cinnamon in a large mixing bowl; make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth. 2 Stir in carrots, coconut, walnuts, and pineapple. Mix until everything is evenly combined. 3 Pour the mixture into a greased 9×13-inch baking dish, or two 9-inch cake pans for a double-layer carrot cake or one 9-inch cake pan for a single-layer cake as pictured. Flatten the surface with a silicone spatula. 4 Bake for 45 minutes or until a toothpick comes out clean when you stick it in the cake. 5 In the meantime, make the frosting by mixing cream cheese, butter, and powdered sugar in a medium mixing bowl until even. 6 When the cake is done, allow to cool. If using a cake pan, cover with a large plate and flip it to let the cake drop onto the plate. Transfer to a serving platter. Level off the uneven surface with a knife. 7 Frost the cake with the cream cheese frosting and decorate it if you like. Slice it up and serve.

About

This is hands-down the best carrot cake recipe you will ever make. It’s so incredibly moist and delicious that everyone will beg for.