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+ servings

The Carrot Cake Family Traditions Are Made Of

Ingredients

Carrot Cake

  • 2 cups all-purpose flour
  • 2 ½ tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 cup oil (neutral-tasting, such as sunflower or grapeseed)
  • 2 cups sugar
  • 3 eggs (large or XL)
  • 1 (8 oz) can crushed pineapple in juice
  • 2 cups grated carrots
  • 1 ⅓ cups coconut flakes, toasted
  • ½ cup chopped nuts (we always use walnuts)

Cream Cheese Frosting

  • 1 cup coconut flakes, toasted
  • 3 oz cream cheese
  • ¼ cup butter
  • 3 cups powdered sugar
  • 1 Tbsp milk
  • ½ tsp vanilla

Instructions

Carrot Cake

  • Preheat oven to 350° F and grease a 9 x 13" pan.
  • Mix the flour, baking soda, cinnamon, and salt.
  • Thoroughly beat the oil, sugar, and eggs.
  • Add the flour mixture; beat until smooth
  • Add the pineapple, carrots, coconut, and nuts.
  • Bake for 50-60 minutes. Cool 10 minutes. Remove from pan. Cool on rack

Cream Cheese Frosting

  • Lightly toast the coconut and allow to cool
  • Cream the butter and cream cheese
  • Add powdered sugar, vanilla, and half of the toasted coconut

Finish and Serve

  • After the cake has cooled, frost with the cream cheese frosting
  • Top with the rest of the coconut