Classic Carrot Cake Recipe

A delightful and moist carrot cake that is perfect for any occasion. This recipe combines the sweetness of carrots and pineapple with a hint of cinnamon, all topped with a creamy frosting.

Ingredients

1 ½	cups vegetable oil
2	cups sugar
2	teaspoons cinnamon
2	teaspoons vanilla
1	teaspoon salt
4	eggs
2 ½	cups flour
2	teaspoons baking soda
1	can crushed pineapple (8 ounce)
2	cups shredded carrots
2	cups shredded coconut
1	cup walnuts
6	ounces cream cheese
½	cup butter
16	ounces powdered sugar

Instructions

• 1. To make the cake, start by preheating the oven to 350°F. Grease and flour a 9X13 inch baking pan.
  2. In a mixing bowl, combine the wet ingredients - 1 ½ cups of vegetable oil, 2 cups of sugar, 2 teaspoons of cinnamon, 2 teaspoons of vanilla, a teaspoon of salt, and 4 eggs. Mix well.
  3. Gradually add 2 ½ cups of flour and 2 teaspoons of baking soda to the wet mixture. Stir until just combined.
  4. Fold in a can of crushed pineapple (8 ounces), 2 cups of shredded carrots, 2 cups of shredded coconut, and a cup of walnuts.
  5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool on a rack for 1-2 hours. Note that this cake is known for its dense texture.
  6. For the frosting, beat 6 ounces of cream cheese and ½ cup of butter together until smooth. Gradually add 16 ounces of powdered sugar and continue to whip until fluffy.
  7. Once the cake has completely cooled, frost it generously with the prepared cream cheese frosting.

Jul 19, 2024