Carrot Cake

The Carrot Cake is one of those desserts that always brings back fond memories for me. I remember the first time I baked it; the sweet aroma of spices filled my kitchen, and my family gathered around, eagerly waiting for a taste. The addition of toasted coconut and crunchy macadamia nuts elevates this classic recipe to new heights. It’s not just a cake; it’s a celebration of flavors and textures! Each bite offers a delightful combination of moistness from the grated carrots and a rich cream cheese frosting that makes it irresistible. This cake is perfect for any occasion, but I particularly love serving it during spring gatherings and Easter celebrations. It’s a delightful treat that brings smiles all around.

Ingredients Overview for Carrot Cake

The ingredients for the Carrot Cake are thoughtfully selected to bring out the best flavors and textures. The combination of all-purpose flour and vegetable oil creates a moist cake, while the carrots add natural sweetness and moisture. The addition of macadamia nuts and coconut flakes ensures a delightful crunch, combining perfectly with the smoothness of the cream cheese frosting. This cake is not only delicious but also a great way to enjoy fresh produce!

• 2½ cups all-purpose flour – The foundation of the cake, providing structure and balance.
• 1 cup sweetened coconut flakes – Adds sweetness and a tropical touch.
• 1 cup dry-roasted macadamia nuts – For a buttery crunch that enhances every bite.
• ¾ cup chopped crystallized ginger – Infuses a warm spice flavor that complements the carrots.
• 3½ teaspoons ground cinnamon – A warm spice that pairs beautifully with the sweetness of the cake.
• 2½ teaspoons baking powder – Helps the cake rise to a perfect fluffiness.
• 1 teaspoon salt – Balances the sweetness of the other ingredients.
• ½ teaspoon baking soda – Works alongside the baking powder for extra leavening.
• 2 cups sugar – Sweetens the cake perfectly.
• 1 cup vegetable oil – Keeps the cake moist and tender.
• 4 large eggs – Binds the ingredients together and contributes to the texture.
• 2 teaspoons vanilla extract – Adds a rich, sweet flavor to the cake.
• 2 cups carrots, finely grated – The star ingredient that adds moisture and natural sweetness.
• 16 oz crushed pineapple, undrained – Adds juiciness and flavor to the cake.
• 38 oz. packages cream cheese, room temperature – The base for the creamy frosting.
• ¾ cup unsalted butter, 1 & ½ sticks, room temperature – Adds richness to the frosting.
• 2½ cups powdered sugar – Sweetens and thickens the frosting.
• 1 teaspoon vanilla extract – Enhances the flavor of the frosting.
• ½ teaspoon coconut extract – Adds a unique coconut flavor to the frosting.
• 1 cup sweetened coconut flakes, toasted – For a beautiful and crunchy topping.

Instructions for Carrot Cake

Making the Carrot Cake is a joyous experience that fills your kitchen with wonderful aromas. Follow these simple steps, and you’ll create a cake that’s perfect for any occasion. Let’s get started!

1. Preheat your oven to 350°F. It’s essential to ensure your oven is hot and ready to create the perfect bake.
2. Butter three 9-inch cake pans and line them with parchment paper. Dust the pans with flour to prevent sticking. If you like, you can wrap each pan with damp cake strips for even baking.
3. In a food processor, combine ½ cup of all-purpose flour, coconut flakes, macadamia nuts, and crystallized ginger. Process until finely chopped; this mixture will bring wonderful flavor to the cake.
4. In a separate bowl, whisk together the remaining 2 cups of all-purpose flour, ground cinnamon, baking powder, salt, and baking soda. This dry mix is essential for the cake’s rise and flavor.
5. In a large mixing bowl, blend sugar and vegetable oil with an electric mixer until well combined. This mixture should be light and fluffy.
6. Add eggs one at a time, beating well after each addition. This step helps to incorporate air into the batter, making it fluffy.
7. Gradually add the dry flour mixture to the sugar and oil mix. Stir until just combined; be careful not to overmix.
8. Gently fold in the chopped mixture of coconut, ginger, macadamia nuts, followed by the grated carrots and crushed pineapple (with juice). Make sure everything is well incorporated but still retains some texture.
9. Pour the batter evenly into the prepared pans and smooth the tops with a spatula, ensuring even baking.
10. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden brown and spring back when lightly pressed.
11. Once baked, cool the cakes in the pans on a wire rack for about an hour. After cooling, run a knife around the edges to loosen, then turn them out onto racks to cool completely.
12. For the frosting, beat together the cream cheese and unsalted butter until smooth and creamy. Add powdered sugar and both extracts, mixing until fluffy.
13. Place the first cake layer on a cake platter, flat side up. Spread about 1 cup of frosting over the top, then add the second cake layer and repeat.
14. Finish with the third cake layer, pressing gently to adhere. Ice the sides of the cake and sprinkle the top with toasted coconut flakes. Enjoy your beautifully crafted Carrot Cake!

Expert Tips about Carrot Cake

Creating the ultimate Carrot Cake is all about the details. Here are some expert tips to ensure your cake turns out perfect every time:

• Storage: Keep leftover cake covered at room temperature for several days or refrigerate for up to one week.
• Freezing: You can freeze the cake layers wrapped tightly in plastic wrap for up to three months. Thaw in the fridge before frosting.
• Pairing: This cake goes wonderfully with a cup of tea or coffee, making it a perfect afternoon snack.
• Presentation: Decorate with fresh fruits like berries or mint leaves to add color and freshness to your Carrot Cake.
• Serving Suggestions: Serve this cake at celebrations, birthdays, or brunch with friends for a delightful treat everyone will love.

Serve This Carrot Cake With

When it comes to serving your delicious Carrot Cake, there are endless possibilities. Here are some ideas:

• Vanilla Ice Cream: Pair it with a scoop of vanilla ice cream for a classic dessert combo.
• Coffee: Serve alongside freshly brewed coffee to enhance the flavors and make for a delightful afternoon break.
• Fruit Salad: A light and refreshing fruit salad can complement the richness of the cake perfectly.
• Whipped Cream: Top each slice with a dollop of whipped cream for added creaminess.
• Spring Celebrations: This cake is ideal for Easter gatherings or springtime festivities, bringing a fresh vibe to your table.
• Tea Parties: It makes a perfect addition to any tea party, served on decorative platters.

FAQ

Conclusion

The Carrot Cake stands out with its delightful flavors and textures, making it a favorite for many. Its moistness complemented by the creamy frosting and crunchy toppings makes it a truly special dessert. I encourage you to try this recipe and share it with your friends and family. It’s bound to impress and bring joy to any gathering!

Carrot Cake

The ultimate comfort food, this Carrot Cake blends moistness from fresh carrots with rich cream cheese frosting. Topped with toasted coconut and crunchy macadamia nuts, it's the perfect dessert for any celebration. Try making it tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2½ cups all-purpose flour
• 1 cup sweetened coconut flakes
• 1 cup dry-roasted macadamia nuts
• ¾ cup chopped crystallized ginger
• 3½ teaspoons ground cinnamon
• 2½ teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups carrots, finely grated
• 16 oz crushed pineapple, undrained
• 38 oz. cream cheese, room temperature
• ¾ cup unsalted butter, room temperature
• 2½ cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• 1 cup sweetened coconut flakes, toasted

Equipment

• 9-inch cake pans
• Mixing Bowls
• Food Processor
• Electric mixer
• Parchment Paper

Method

 

1. Preheat your oven to 350°F. It’s essential to ensure your oven is hot and ready to create the perfect bake.
2. Butter three 9-inch cake pans and line them with parchment paper. Dust the pans with flour to prevent sticking. If you like, you can wrap each pan with damp cake strips for even baking.
3. In a food processor, combine ½ cup of all-purpose flour, coconut flakes, macadamia nuts, and crystallized ginger. Process until finely chopped; this mixture will bring wonderful flavor to the cake.
4. In a separate bowl, whisk together the remaining 2 cups of all-purpose flour, ground cinnamon, baking powder, salt, and baking soda. This dry mix is essential for the cake’s rise and flavor.
5. In a large mixing bowl, blend sugar and vegetable oil with an electric mixer until well combined. This mixture should be light and fluffy.
6. Add eggs one at a time, beating well after each addition. This step helps to incorporate air into the batter, making it fluffy.
7. Gradually add the dry flour mixture to the sugar and oil mix. Stir until just combined; be careful not to overmix.
8. Gently fold in the chopped mixture of coconut, ginger, macadamia nuts, followed by the grated carrots and crushed pineapple (with juice). Make sure everything is well incorporated but still retains some texture.
9. Pour the batter evenly into the prepared pans and smooth the tops with a spatula, ensuring even baking.
10. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden brown and spring back when lightly pressed.
11. Once baked, cool the cakes in the pans on a wire rack for about an hour. After cooling, run a knife around the edges to loosen, then turn them out onto racks to cool completely.
12. For the frosting, beat together the cream cheese and unsalted butter until smooth and creamy. Add powdered sugar and both extracts, mixing until fluffy.
13. Place the first cake layer on a cake platter, flat side up. Spread about 1 cup of frosting over the top, then add the second cake layer and repeat.
14. Finish with the third cake layer, pressing gently to adhere. Ice the sides of the cake and sprinkle the top with toasted coconut flakes. Enjoy your beautifully crafted Carrot Cake!

Notes

• Tip 1: If your frosting is too thick, thin it with a little milk. Remember if you chill the icing, it will harden somewhat. Let it come to room temperature before adding it to the cake.
• Tip 2: If you are making the cake in two pans (instead of three), it may take a little longer to bake. Use the inserted toothpick test to ensure doneness.
• Tip 3: You can also use this recipe for cupcakes. They will only take about 20 to 25 minutes to bake, but do the toothpick test to make sure they are done.
• Tip 4: Leftovers will keep covered on the counter for several days or refrigerated for 1 week.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.