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Classic Carrot Cake

Classic Carrot Cake

Serving Classic Carrot Cake for Easter dessert has become an annual tradition. Carrots, pineapple and coconut make a moist, delicious cake.
Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 55 minutes
Cooling Time: 1 hour
Total Time: 2 hours 25 minutes

Ingredients

  • 2 cups carrots, shredded
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 4 large eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained
  • 1 1/2 cups coconut, sweetened flaked, divided
  • 1 cup walnuts, or pecans, chopped
  • small jelly beans for decorating, optional

Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 2 1/2 cups confectioners' sugar

Instructions

  • Preheat the oven to 350 degrees. Prepare a tube pan or Bundt cake pan by spraying with cooking spray and dusting lightly with flour.
  • Shred the carrots on a box grater or in a food processor. Set the carrots aside.
  • Using a stand mixer, or a large bowl and a hand mixer, add the flour, sugar, baking soda, salt, ground allspice and cinnamon to the bowl. Mix on low speed until dry ingredients are combined. Add the eggs one at a time while mixing.
  • Stir in the oil, drained pineapple, and vanilla. Add the chopped carrots and mix until well blended, about two minutes.
  • Using a spatula, stir in one cup of coconut and the chopped nuts. I used walnuts for this cake. Reserve 1/2 cup coconut for decorating the cake later. Pour the batter into the prepared pan and bake for about 55-60 minutes.
    Classic Carrot Cake
  • Test the cake with a toothpick before removing it from the oven. The toothpick should be clean when pulled from the cake.
  • Allow the cake to cool completely on a wire rack. If using a tube pan, run a knife around the OUTSIDE of the pan and remove the cake from the outer pan. Then, run the knife around the INSIDE of the cake along the tube and along the bottom of the pan to separate it from the inside pan. Invert the cake onto a plate, then turn it right side up onto a serving platter.
    Classic Carrot Cake

For the frosting:

  • Mix the ingredients in a medium bowl with a hand mixer until blended well, about three minutes. You may need to add a bit more powdered sugar to get the frosting to the right consistency.
  • Using a wide knife or a cake decorating spatula, frost the cake with cream cheese frosting. Begin on the top and work down to the sides.
    Classic Carrot Cake
  • Sprinkle about 1/2 cup of coconut on the top of the cake. Decorate with brightly colored jelly beans along the bottom edges and a few on top of the cake. Recipe makes 12 servings.
    Classic Carrot Cake

Equipment

  • 1 13x9-inch baking pan, or a tube pan

Notes

Tips on baking Classic Carrot Cake:
  1. This cake can also be made in a 13x9-inch baking pan. Remember to spray the pan with cooking spray before baking. Check the cake for doneness at 45 minutes.
  2. You can toast the coconut used for decorating the outside of the cake by putting it on a cookie sheet and baking it for about 4 minutes. Keep a close eye on it so it doesn't burn or get too browned.
  3. The cake is moist and may flake a bit while frosting it, so be careful as you apply the frosting. Press gently as you spread the frosting and be sure to cover all sides and the center when using a tube pan or a bundt. If using a 13x9-inch pan, simply spread the frosting over the top of the cake.
  4. I put the cake in the refrigerator for at least an hour before serving. This way it stays firm and is easier to cut while slicing it.

Nutrition

Calories: 694kcalCarbohydrates: 81gProtein: 7gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 89mgSodium: 297mgPotassium: 178mgFiber: 2gSugar: 62gVitamin A: 444IUVitamin C: 2mgCalcium: 49mgIron: 2mg