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Mmm Mmm Carrot Cake

This homemade carrot cake is really moist and loaded with flavor. Ingredients for success? Freshly grated carrots, crushed pineapple, grated coconut, and cinnamon. Topped off with a coconut cream cheese frosting that’s smooth, a little tangy, not too sugary-sweet.

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  • 1.Preheat oven to 350°F.
  • 2.In large bowl, mix flour, baking soda, cinnamon and salt.
  • 3.In a separate bowl, beat oil, sugar and eggs thoroughly.
  • 4.Add to flour mixture and beat until smooth.
  • 5.Add pineapples, carrots, coconuts and nuts.
  • 6.Pour into two 9" cake pans, greased and floured. Bake for 35-40 mins. (Or you can use a 13"x9" pan. Bake for 50-60 minutes.) Stick the center with a knife. If it comes out clean, it’s done.
  • 7.Cool 10 minutes and remove from pan(s).
  • 8.Cream the butter and cream cheese.
  • 9.Alternately add confectioners' sugar, milk and vanilla.
  • 10.Beat until smooth.
  • 11.Add 1/2 of the coconut.
  • 12.Frost cake.
  • 13.Sprinkle toasted coconut on top.

Cake Ingredients

  • 2 cups unsifted all-purpose flour
  • 2-1/2 teaspoons baking soda
  • 2 teaspoons organic ground cinnamon
  • 1 teaspoon fine sea salt
  • 1 cup oil
  • 1-3/4 cups granulated sugar
  • 3 eggs
  • 8-ounce can crushed pineapple
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1/2 cup chopped nuts (optional)

Coconut Cream Frosting Ingredients

  • 8-ounce package cream cheese
  • 1/4 cup butter
  • 2 cups sifted confectioners' sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1 cup coconut flakes, 1/2 of them toasted (optional)