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

A classic carrot cake recipe complete with walnuts and cream cheese frosting.

Author: Julie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6-8 servings
Category: Dessert
Cuisine: American

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!