Carrot Cake Recipe

Instructions

1. 1

   Prepare the Oven and Pans

   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   Mix Dry Ingredients

   In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

3. 3

   Combine Wet Ingredients

   In another bowl, combine the vegetable oil, eggs, and vanilla extract. Mix well.

4. 4

   Combine Wet and Dry Mixtures

   Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots and toasted coconut.

5. 5

   Bake the Cake

   Divide the batter equally between the two prepared pans and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. 6

   Cool the Cakes

   Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

7. 7

   Make the Cream Cheese Frosting

   While the cakes cool, beat together 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, and 2 tsp vanilla extract until smooth and creamy.

8. 8

   Assemble the Cake

   Once the cakes are cooled, place one layer on a serving plate, spread a layer of frosting on top, and place the second layer on top. Frost the top and sides of the cake.

9. 9

   Serve

   Top the cake with additional toasted coconut if desired, slice, and serve.