Description
A moist and flavorful classic carrot cake featuring freshly grated carrots, shredded coconut, and a smooth almond-scented cream cheese frosting. Perfect for gatherings and celebrations, this easy-to-make cake combines warm spices and rich frosting for a delightful dessert experience.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 4 cups freshly grated carrots (about 5 large carrots, peeled before grating)
- 1 cup sweetened shredded coconut
For the Frosting
- 3 cups powdered sugar
- 1 block (8 ounces) cream cheese, softened
- 5 tablespoons salted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick. Set these aside while you prepare the batter.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients and Mix Batter: In a large bowl, use a hand mixer on low speed to blend granulated sugar, vegetable oil, and eggs until well combined. Gradually add the dry ingredients and mix until just blended to avoid overmixing. Gently fold in the freshly grated carrots and shredded coconut with a spatula.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the pans and cool on wire racks for 10 minutes.
- Cool the Cakes: Loosen the edges of the cakes with a knife. Carefully invert each cake onto a wire rack by placing another rack on top and flipping it over. Tap the pans gently to release the cakes. Let the cakes cool completely on the racks to room temperature.
- Prepare the Frosting: In a large bowl, sift powdered sugar to remove lumps. Add the softened cream cheese and butter along with vanilla and almond extracts. Using a hand mixer on low speed, beat the mixture until smooth and creamy enough to frost the cake.
- Assemble and Frost the Cake: Place one cake layer upside down on a serving platter. Spread half of the frosting evenly over it. Place the second layer on top, also upside down. Spread the remaining frosting over the top of the cake. The sides are left unfrosted for a rustic look.
- Serve and Store: Slice and serve your delicious carrot cake. Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.
Notes
- For best results, ensure the carrots are freshly grated and peeled before use.
- Allow cakes to cool completely before frosting to prevent melting the frosting.
- The cake can be stored at room temperature for a day if covered properly but refrigerate leftovers.
- You can substitute vegetable oil with canola oil for a milder flavor.
- Add chopped walnuts or pecans to the batter for extra texture if desired.
