Carrot Cake Recipe
with toasted coconut, craisins, pecans, with vanilla icing and vanilla ice cream
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Ingredients
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Cake Ingredients
Icing Ingredients
Serving Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Baking Pans
Grease and flour two 9-inch round cake pans.
- 3
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- 4
Add Wet Ingredients
Add vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
- 5
- 6
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Icing Directions
- 8
Prepare the Icing
In a medium bowl, beat together cream cheese and unsalted butter until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add powdered sugar and vanilla extract, mixing until the icing is fluffy and well combined.
- 10
Ice the Cake
Once the cakes are completely cooled, spread a layer of icing between the two cakes and then frost the top and sides of the cake.
Serving Directions
- 11
Serve with Ice Cream
Slice the carrot cake and serve each slice with a scoop of vanilla ice cream on the side.