Ingredients
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 tsp baking soda
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½ tsp salt
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2 tsp ground cinnamon
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½ tsp ground nutmeg (optional but recommended for depth)
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1½ cups granulated sugar
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1 cup vegetable oil (or coconut oil for extra tropical vibes)
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4 large eggs
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2 tsp vanilla extract
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2 cups finely grated carrots (about 3–4 medium carrots)
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1 cup crushed pineapple (drained slightly)
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½ cup shredded sweetened coconut
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½ cup chopped pecans or walnuts (optional)
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½ cup raisins (optional – for the old-fashioned carrot cake lovers!)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3–4 cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
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1–2 tbsp pineapple juice or milk (for desired consistency)
Instructions
Set your oven to 350°F (175°C). Grease and flour a 9×13 inch pan or two 9-inch round cake pans. Bonus points if you use parchment paper—it saves on cleanup!
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another large bowl, combine sugar and oil. Add eggs one at a time, beating well after each. Stir in vanilla.
Add your dry mixture into the wet bowl gradually. Fold in the grated carrots, pineapple, coconut, and if you’re feeling it—nuts and raisins. It’s going to look chunky, and that’s a good thing.
Pour batter into prepared pan(s) and bake for 35–45 minutes or until a toothpick comes out mostly clean. Let the cake cool completely before frosting (patience, my friend!).
Beat cream cheese and butter until smooth. Add powdered sugar a cup at a time. Stir in vanilla, salt, and pineapple juice or milk until spreadable. Slather generously on cooled cake.
- Prep Time: 20 minutes
- Cook Time: 35–45 minutes
Nutrition
- Calories: 420
- Sodium: 230mg
- Protein: 5g