Two Layer Carrot Cake
A tall and stately carrot cake with coconut and pineapple. Nuts are optional!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
- 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.