Some things are just too wonderful not to share and this carrot cake recipe is one of them. Carrot cake is Big D’s favourite cake of all time, but a good carrot cake is hard to find. Most are either too plain, or too dry. Often they are too fluffy and you can taste the baking soda in it Big D likes his cake thick and dense. The layers should be moist, with texture and a heaviness to them. The icing should be creamy and rich to stand up to the heartiness of the cake.
This carrot cake has it all!
- 2 Cups of Flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1/2 cup of shredded unsweetened coconut
- 1 tsp of cinnamon (I made mine heaping)
- 1/4 teaspoon of nutmeg
- 1 cup of sugar
- 1 cup of vegetable oil
- 4 eggs
- 1 cup of pureed pineapple – I pureed my mine from a fresh pineapple.
- 2 cups of carrots
I mixed all the dry together in one bowl, and all the wet together in another and then combined them and mixed them with the mixer. I like to keep things easy. I greased and floured the pans, then added a thin layer of shredded, unsweetened coconut to the bottom (this is extra, not the 1/2 cup added to the dry ingredients. If you use, 8″ or smaller pans you can get three layers. Bake at 350 degrees for 20-30 mins, until golden brown and fully cooked. Make sure to test it because it’s a very moist cake and might need a little longer depending on the oven. Then frost with the icing below.
- 8 oz Cream Cheese
- 1/2 cup of butter
- 2-3 Tbsp of milk
- 1 Tbsp of pure vanilla extract
- 3-4 cups of powdered sugar – depending on the consistency you like.
Mixed the cream cheese and butter first, then the vanilla and milk and slowly add the powdered sugar until you get the consistency you like, then ice the cake.