heavy cream or milkto thin the frosting, if needed
INSTRUCTIONS
Carrot Cake
Preheat the oven to 350℉ (175℉)
Prepare two 9-inch round cake pans with butter and flour. I like to use a sheet of round parchment paper on the bottom to make sure there is no sticking. Set the cake pans aside.
Combine the flour, spices, salt, baking powder, and baking soda, whisk and set aside.
Add the sugar and the oil to your mixer bowl, fitted with a whisk attachment. Beat on high for 3 minutes.
1 ½ cups salad oil, 2 cups granulated sugar
Reduce the speed of the mixer to low and begin to add the eggs. Add the eggs in one at a time. Beat on high after the addition of each egg to incorporate. After all of the eggs have been added beat the mixture on high until the eggs are light and fluffy, approximately 3 to 5 minutes.
4 eggs
Add in the carrots, pineapple, nuts, and shredded coconut. This can be done using a spatula or wooden spoon OR you can switch over to your paddle attachment. [note 2]
2 cups carrots, 8 ounce crushed pineapple, ½ cup walnuts, 1 ½ cups shredded coconut
Add in the dry ingredients and mix until they are just combined, do not over mix here.
Bake for 35 to 45 minutes. Until a cake's internal temperature reached 201℉ (94℃) or until a cake tester comes out clean. [note 3]
Let the cake cool completely before frosting. Cool for 15 minutes in the cake pans and then turn the cakes out onto a cool rack. Cool for at least two hours and up to overnight.
Cream Cheese Frosting
Cream together the room temperature butter and the cream cheese.
½ cup butter, 8 ounces cream cheese
Add in confectioners sugar ¼ cup at a time and blend until the mixture is smooth and creamy.
3 cups confectioners sugar
Add in vanilla and blend until it is incorporated.
1 tsp vanilla extract
Add in a few tablespoons of heavy cream of milk if you would like the frosting to be thinner.
heavy cream or milk
RECIPE TIPS
Gluten-free flour substitution: You can substitute gluten-free flour for all-purpose flour if you are sensitive to gluten. This cake bakes beautifully with gluten-free flour.
Options for add-ins: Of course, carrot cake must have carrots but you can mix up the other additions. If you don't like coconut use raisins instead. You can also take out the nuts, if you're not a fan, or use pecans instead.
Testing for cake doneness: I always use a probe thermometer when I'm baking or grilling. I find it most important when baking. There is nothing worse than spending all the time making a cake only to find out you pulled it out of the oven too early. Make sure it's done by measuring the internal temperature. A cake should be 201℉ (94℃).