Carrot Cake with Cream Cheese Frosting
This delicately spiced cake has it all: freshly grated carrots, shredded coconut, and walnuts layered with rich cream cheese frosting. Our version stays super moist with the addition of crushed pineapple.
Ingredients
- 8 eggs
- 3 cups vegetable oil
- 1¼ tbsp vanilla extract
- 3½ cups granulated sugar
- 4 cups all-purpose flour
- 1 tbsp baking powder
- 4 tsp baking soda
- 2¼ tsp salt
- 2 tbsp cinnamon
- ½ tsp nutmeg
- 2 lbs carrots, shredded
- 2 bags shredded coconut
- 2 cans crushed pineapple
- 2 cups chopped walnuts
Cream Cheese Frosting:
- 1 lb unsalted butter
- 1 lb cream cheese
- 1 ⅓ lb powdered sugar
Instructions
- Grease and line 3 9-inch round cake pans. Preheat oven to 325°F.
- Sift all dry ingredients together in a bowl.
- In the bowl of a stand mixer, beat eggs and oil together. Beat in sugar and vanilla.
- Add dry ingredients on low speed, scraping down sides of the bowl to fully incorporate.
- Fold in shredded carrot, coconut, pineapple and walnuts.
- Divide batter evenly between pans. Bake for 40 minutes, or until the toothpick comes out clean.
To Make the Frosting:
- In a stand mixer, cream together butter and cream cheese until light and fluffy.
- Add in powdered sugar slowly, scraping down the sides of the bowl. Mix on high speed until smooth and light.
To Assemble the Cake:
- Level the cake rounds with a large slicing knife. Spread an even layer of frosting on top of the first round, top with the second, and repeat with the last layer. Crumb the tops and sides with a thin layer of frosting, then add a second top coat.
