"island Gypsy" Famous Carrot Cake Recipe

Toast walnuts for cake

Preheat oven to 350°F (175°C). Spread 1 cup chopped walnuts on a baking sheet and toast 6–8 minutes until fragrant. Cool and set aside for batter.

Cook candied walnuts

Line a baking sheet with parchment. In a medium skillet over medium heat combine 0.75 cup sugar, 2 tbs water and 2 tbs butter. Stir until sugar dissolves and mixture begins to bubble. Add 2 cups walnuts and 0.25 tsp salt; toss to coat. Continue cooking, stirring frequently, until sugar crystallizes and then melts again into a glossy coating, about 6–8 minutes. Stir in 1 tsp vanilla. Spread walnuts on prepared sheet to cool and separate. Reserve 1.25 cups for garnish; chop any large pieces after cooling as needed.

Preheat and prepare pans

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

Whisk dry ingredients

In a large bowl whisk together 2.5 cups flour, 1.5 cups granulated sugar, 0.5 cup light brown sugar, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate large bowl whisk 1 cup vegetable oil with 4 eggs until smooth. Whisk in 2 tbs vanilla extract and the reserved 2 tbs pineapple juice from the drained pineapple.

Fold wet into dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined — batter will be thick.

Add mix-ins

Fold in 4 cups grated carrots, 1 cup drained crushed pineapple, 1 cup shredded sweetened coconut, 0.5 cup raisins (if using), and the 1 cup toasted chopped walnuts. Do not overmix.

Bake

Divide batter evenly between prepared pans and smooth tops. Bake in preheated oven 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through if your oven bakes unevenly.

Cool

Let cakes cool in pans on a wire rack 10 minutes, then run a knife around edges, invert onto racks, remove parchment, and cool completely before frosting (at least 1 hour).

Caramelize sugar

In a medium heavy-bottomed saucepan over medium heat, add 1 cup granulated sugar and spread it in an even layer. Without stirring, let the sugar melt at the edges. Once edges liquefy, gently swirl the pan occasionally until sugar is fully melted and deep amber in color (4–7 minutes). Watch closely to avoid burning.

Finish caramel

Remove pan from heat and carefully add 6 tbs butter, whisking until incorporated. Slowly pour in 0.75 cup heavy cream in a thin stream while whisking (mixture will bubble vigorously). Stir in 0.5 tsp salt and 1 tsp vanilla. Return to low heat if needed to smooth. Let cool to warm (not hot) for drizzling and to thicken slightly.

Beat base

In a large bowl using a hand or stand mixer on medium speed, beat 16 oz softened cream cheese and 0.5 cup softened butter until smooth and creamy, about 2 minutes.

Add sugar and flavor

Gradually add 4 cups powdered sugar, beating on low until incorporated, then on medium until smooth and spreadable. Beat in 2 tsp vanilla and 1 tbs lemon zest, scraping bowl as needed. If frosting is too soft, chill 15–20 minutes.

Level cakes

If cake tops are domed, level them with a serrated knife or cake leveler for stable stacking.

Layer and fill

Place first cake layer on a serving plate. Spread about 1/3 of the cream cheese frosting evenly over the top (reserve remaining frosting for sides and top). Sprinkle a thin layer (about 0.25 cup) of chopped candied walnuts and 2–3 tbs toasted coconut over the frosting, pressing gently so they adhere.

Top layer and crumb coat

Place second cake layer on top. Apply a thin crumb coat of frosting over entire cake and chill 20 minutes to set.

Final frost and decorate

Apply remaining frosting smoothly over the chilled cake. Drizzle 0.5 cup caramel sauce over the top, allowing some to run down the sides. Scatter 0.5 cup extra chopped walnuts, toasted coconut flakes, and the reserved candied walnuts (about 1 cup) atop the cake for garnish. Optionally pipe extra frosting rosettes around the edge and nestle small candied walnut pieces on each.

Refrigerate the assembled cake for at least 30 minutes before slicing to allow frosting and caramel to set. Serve chilled or at cool room temperature. Leftovers: store covered in refrigerator up to 4–5 days. For best texture, remove from fridge 20–30 minutes before serving.