Carrot Cake Recipe
Pineapple & Pecan Studded Carrot Cake; Traditional Cream Cheese Frosting, Toasted Coconut
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Ingredients
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Cake batter
Cream cheese frosting
Method
Prep & Preheat
- 1
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
Make the cake batter
- 2
Whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
- 3
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- 5
Fold in shredded coconut and chopped pecans until evenly distributed.
Bake the cake layers
- 6
Divide batter evenly between the prepared pans and smooth the tops.
- 7
Bake for 25-32 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool in pans on a rack for 10 minutes, then remove from pans and cool completely on racks.
Cream cheese frosting
- 9
In a mixer, beat cream cheese and butter on medium speed until smooth and creamy.
- 10
Gradually add powdered sugar, beating on low until fully combined.
- 11
Add vanilla extract and milk; beat on high until frosting is fluffy and spreadable.
Assemble and decorate
- 12
If the cake layers are domed, level them with a knife.
- 13
Place the first layer on a serving plate and spread a generous layer of frosting. Sprinkle a portion of the chopped pecans and toasted coconut for texture.
- 14
Add the second cake layer, spread frosting over the top and sides, and press additional toasted coconut and pecans along the edges if desired.
