Two Layer Carrot Cake
A tall and stately carrot cake with coconut and pineapple. Nuts are optional!
Servings 16
Ingredients
- 3 cups all-purpose flour 13.5 oz
- 1 teaspoon salt
- 1 tablespoon baking soda
- 2 teaspoons ground cinnamon
- ⅜ teaspoon freshly grated nutmeg
- 2 ¼ cups granulated sugar or evaporated cane juice crystals
- 1 ¼ cups vegetable oil
- 4 large eggs
- 1 ½ teaspoon pure vanilla extract
- ¾ 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
- ⅛ teaspoon salt
Instructions
- 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.
