This carrot cake is such a well loved recipe in my family. It's delicious, moist, and unlike most recipes I've ever tried. My younger sister loves this carrot cake so much she hired a baker to use our family recipe for her wedding cake.
Ingredients
- cooking spray:
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- ground cinnamon: 2 tsp
- ½ teaspoons baking soda: 1 piece
- ½ teaspoons salt: 1 piece
- eggs: 4 piece
- white sugar: 2 cups
- ½ cups oil: 1 piece
- pineapple: 1 can (8 ounce can, drained, crushed)
- ⅓ cups finely grated carrots: 1 piece
- sweetened flaked coconut: 1 cup
- walnuts: 0.5 cup (chopped)
- stick unsalted butter: 1 piece (softened)
- cream cheese: 1 pack (8 ounce pack, softened)
- ⅓ cups sifted powdered sugar: 1 piece
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet cake pan or a 10x15-inch glass casserole dish with cooking spray.
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Sift together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
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Beat eggs in the bowl of a stand mixer until foamy. Slowly add in sugar and mix until incorporated. Beat in flour mixture alternately with the oil, beginning and ending with flour mixture. Fold in pineapple, carrots, coconut, and walnuts. Pour batter into the prepared cake pan.
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Bake in the preheated oven for 45 minutes. Remove from oven and cool completely, about 30 minutes.
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Combine softened butter and cream cheese in a bowl. Whip until fluffy using an electric mixer. Add sifted powdered sugar and vanilla extract. Mix until well incorporated and fluffy. Spread over the cooled carrot cake.
