Carrot Cake Recipe

Cake Directions

1. 1

   Preheat the oven

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

2. 2

   Mix dry ingredients

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

3. 3

   Combine wet ingredients

   In another bowl, mix the oil, eggs, and vanilla extract until well combined.

4. 4

   Combine mixtures

   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots, chopped pecans, and toasted coconut.

5. 5

   Bake the cake

   Divide the batter evenly between the prepared cake pans and 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 before transferring to wire racks to cool completely.

7. 7

   Prepare icing

   While the cakes cool, you can prepare the cream cheese icing by beating together 8 oz of cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and 1 tsp of vanilla extract until smooth and creamy.

8. 8

   Assemble the cake

   Once the cakes are completely cool, spread the cream cheese icing between the layers and on top of the cake.