Carrot Cake Recipe
Three layers of moist carrot cake loaded with carrots, coconut, pineapple, and walnuts drenched inside and out with a rich cream cheese icing
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Ingredients
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Cake Layers
Cream Cheese Icing
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry mixture and mix until just combined.
- 5
Add Carrots and Other Ingredients
Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts until evenly distributed.
- 6
Bake the Layers
Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Cream Cheese Icing
- 8
Prepare the Icing
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until the icing is smooth and fluffy.
- 10
Ice the Cake
Once the cakes are completely cool, place one layer on a serving plate, spread a layer of icing on top, add the second layer, and repeat. Finish by icing the top and sides of the cake.
- 11
Decorate (Optional)
If desired, decorate the top with additional chopped walnuts or coconut.