Carrot Cake

Simple and easy to make, carrot cake not only tastes great but is good for you too! Served warm or cold, this carrot cake recipe is sure to please.

quick carrot cake

Carrot Cake Recipe

To start making the best carrot cake, preheat your oven to 350 degrees. While the oven is warming up use a large bowl to mix flour, baking soda, cinnamon, baking powder and salt. Make a small indent in the center of the flour mixture and add sugar, eggs, oil and vanilla extract. Mix with a spoon until smooth then slowly mix in the pineapple, coconut, carrots and walnuts, then gently, pour the mixture into an oiled baking pan and spread evenly. Bake in the oven for approximately 40 to 46 minutes. When done, remove from the baking pan from the oven and set on a wire frame on the kitchen counter to cool to room temperature. To finish, you need to make the frosting. Beat the butter and cream cheese until smooth in a bowl. Add the powdered sugar, 1 cup at a time while continuing to beat until the sugar is entirely mixed in. Spread frosting over the top of the cake and place in the refrigerator until you are ready to serve.

Filling

  • 2 cup all purpose flour
  • 2 cup shredded carrots
  • 2 teaspoon baking soda
  • 1 cup flaked coconut
  • 1 teaspoon baking powder
  • 1 cup chopped walnuts
  • 1 teaspoon salt
  • 1 can drained crushed pineapple
  • 1 1/3 cup white sugar
  • 2 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 eggs

Frosting

  • ¼ cup European cultured butter
  • 1 package softened cream cheese
  • 2 cup powdered sugar