Ingredients
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5 large grated carrots2 3/4 cup
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1 cup sweetened coconut flakes
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3/4 cup chopped pecans
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8 oz drained crushed pineapple
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4 eggs
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1 cup canola oil
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1 cup granulated sugar
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1 cup light brown sugar
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1 tablespoon vanilla extract
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1 tablespoon cinnamon
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1/2 teaspoon ground cardamom
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1/4 teaspoon fresh grated nutmeg
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1/2 teaspoon ground ginger
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1/8 teaspoon ground cloves
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2 cups all purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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Cream cheese frosting
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8 oz cream cheese
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1/2 cup butter
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4 cups powdered sugar
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2 teaspoons vanilla extract
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a pinch salt
Directions
This epic recipe yields the best carrot cake you’ve ever had. What makes it perfect? A complex spice profile mixed with the perfect add-ins, and zero raisins. This cake is light and moist but richly flavored and elevated by a vanilla cream cheese frosting.
This recipe yields: 1 9×13 sheet cake, or 2 9 inch cake pans, or 24 cupcakes.
Ideal for a decadent spring or Easter dessert, the rich spices also make this cake work for fall, even Thanksgiving!
Steps
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1
Done
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For the cakePreheat oven to 350 and prepare pan/s. In a food processor, blitz carrots until small even chunks and set aside in a bowl. Repeat with pecans and sweetened coconut flakes. Drain 8oz of crush pineapple, about 1 cup, and add to the bowl to set aside. |
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2
Done
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In a separate bowl, beat together eggs, sugars, oil, vanilla, and spices. Then fold in flour, baking powder and soda, and salt until fully incorporated. Gently mix in the carrots, pecans, pineapple, and coconut into the batter and divide into pans or cupcakes evenly. For cupcakes, I use a single scoop from a large cookie scoop to fill liners. |
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3
Done
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Bake until a toothpick pressed into the center comes out clean: approximately 20 minutes for cupcakes, 45 minutes for a 9x13 pan. Once cooling, prepare cream cheese frosting. |
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4
Done
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For the frostingIn a mixing bowl, beat room temperature butter and cream cheese on high until fluffy. Add one cup of powdered sugar and vanilla and beat until incorporated. Continue adding one cup at a time and beat until smooth. Ice the carrot cake once cool and store in the fridge to solidify frosting. Allow cake to come to room temperature before serving. |
