Description
This homemade carrot cake is moist, perfectly spiced, and raisin-free with a tender crumb that’s topped off with rich cream cheese frosting.
Ingredients
Units
Cake
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 3 tsp ground cinnamon
- 3 large eggs
- 2 cups white sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 tsp vanilla
- 2 1/2 cups grated carrots
- 8oz crushed pineapple
- 3.5oz flaked coconut
- 2 cups pecans, chopped
Cream Cheese Frosting
- 8oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla
Instructions
Cake
- Preheat the oven to 350 degrees F.
- Spray six 5-inch pans (or three 9-inch pans) with baking spray.
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl.
- In another large bowl, beat eggs, sugar, vegetable oil, and vanilla until creamy.
- Add half of the dry ingredients to the wet. Mix on low to combine.
- Add buttermilk and mix on low to combine.
- Mix in the remaining dry ingredients.
- Gently fold in carrots, pineapple, cocnut, and 1 cup of pecans.
- Divide cake batter into the pans.
- Bake for 20-30 minutes or until a toothpick inserted in the center of cakes comes out clean.
- Remove the cakes from the oven and let cool for 15-20 minutes. Remove them from their pans and cool on wire racks completely.
Cream Cheese Frosting
- Add cream cheese and butter to a bowl. Beat together until smooth and creamy.
- Slowly add in the powdered sugar and vanilla.
- Start the stand/hand mixer on slow speed and gradually increase the speed. Beat until smooth and creamy (that’s the theme).
- Frost your dessert!