This two layer carrot cake was inspired by one of Todd’s co-workers mentioning carrot cake and how she planned to serve it at her wedding. She was looking for the ultimate cake, and while I didn’t really have the ultimate recipe, I did have this very good moist, dense carrot cake recipe.
It had been a while since I made carrot cake due to an unfortunate event wherein the carrots in my carrot cake turned green! I had this big, beautiful carrot cake and after cutting into it on Day 2, there were green flecks. Googling “carrot cake green” didn’t give me any clear cut answers, but I spoke with friends who suggested it might be a reaction between the baking soda and something else. I’ve since learned that it’s result of the baking soda not being thoroughly dispersed throughout the batter, so I’m always careful to really whisk the dry ingredients well before adding them to the batter.
Update: Over the years I’ve made many carrot cakes and haven’t had issues with green carrots This cake has evolved a bit, and this is the latest rendition. Here’s a new photo.
Two Layer Carrot Cake
- 3 cups all-purpose flour 13.5 oz
- 1 teaspoon salt
- 1 tablespoon baking soda
- 2 teaspoons ground cinnamon
- 3/8 teaspoon freshly grated nutmeg
- 2 1/4 cups granulated sugar or evaporated cane juice crystals
- 1 1/4 cups vegetable oil
- 4 large eggs
- 1 1/2 teaspoon pure vanilla extract
- 3/4 cup shredded coconut I use the sweetened kind
- 1 small can crushed pineapple drained and pressed dry
- 2 cups grated carrots
Cream Cheese Frosting
- 16 oz cream cheese softened
- 4 oz 1 stick unsalted butter, softened
- 2 cups powdered sugar plus more if desired
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 325 degrees. Grease and flour two 9 inch round cake pans.
- In a bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg. Set aside.
- In a mixing bowl, beat the sugar, oil, eggs and vanilla until well blended.
- Add the flour mixture gradually. Once the flour is blended, stir in the coconut, pineapple and carrots.
- Divide cake between two pans and bake for about 40-45 or until the top is brown and springs back when touched. Let cool before removing from pans.
- To make the frosting, beat the cream cheese and sugar until creamy. Gradually beat in the powdered sugar, scraping bowl often. Beat in the vanilla and salt.
- Taste test, and if the frosting is not sweet enough for you, add more sugar.