Ingredients for Best Carrot Cake
- 2 large eggs
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 cup crushed pineapple (drained)
- 2 teaspoons vanilla extract
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3-4 cups powdered sugar
- 1/2 cup shredded coconut
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How to Make Best Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup vegetable oil, 1 3/4 cups granulated sugar, and 2 large eggs until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 cups grated carrots, 1 cup chopped walnuts, 1 cup crushed pineapple (drained), and 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Cream Cheese Frosting:** In a medium bowl, beat together 8 ounces cream cheese (softened), 1/2 cup unsalted butter (softened), and 1 teaspoon vanilla extract until smooth.
- Gradually add 3-4 cups powdered sugar, one cup at a time, beating until light and fluffy.
- To toast coconut: Spread 1/2 cup shredded coconut on a baking sheet and broil for 1 minute, watching carefully to prevent burning.
- Once the cake is completely cool, frost the top with the cream cheese frosting and sprinkle with the toasted coconut.
Nutrition Information (Approximate per serving)
Sodium
231 g
Sugar
1930g
Fat
876g
Carbs
239g
