Growing up I hated carrot cake and would cringe whenever my mom would buy it. I just wanted to eat vanilla cake. Funny cause nowadays, I don’t really touch vanilla cake. A few years back, I was at a restaurant with my grandmother who of course enjoys every dessert that I detest.
I wasn’t in the mood for dessert anyway but she was craving carrot cake and ordered some. I tasted it, she almost had to take it away from me. I was thinking, is this really carrot cake? No! Can’t be! I’ve been missing out! give me more! This carrot cake is loaded with carrots, pineapples, coconut flakes and frosted with a cream cheese frosting. Incredibly moist!
Carrot Cake
Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 4-5 carrot sticks
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 8 ounces crushed pineapples (drained)
- 1 cup sweetened shredded coconut
Cream Cheese Frosting
- 8 ounces cream cheese
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Grease and flour 2 9 inch cake pans and set aside.
- In a large bowl, mix together the all-purpose flour, baking soda, and salt, set aside.
- In a separate bowl, whisk 3 eggs, sugar, buttermilk, vegetable oil, vanilla extract, carrot sticks, cinnamon, pineapples, and shredded coconut.
- Add the flour mixture to the wet mixture and mix for about 15 seconds.
- Pour the batter into the 2 cake pans and bake for about 28-30 minutes.
- Once the cakes come out of the oven, let it cool completely.
- For the frosting, mix the butter and cream cheese until smooth.
- Add the vanilla extract and powdered sugar and mix for about 4 minutes.
- Frost the cake and Enjoy!
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