Best Ever Carrot Cake |
Ingredients
- 2-1/4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp salt
- 1-1/2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup vegetable oil
- 2 cups finely grated carrots (about 6 medium)
- 1 can 14oz can crushed pineapple,drained
- 1 cup chopped walnuts
- 1 cup shredded coconut
Cream Cheese Frosting
- 1 pkg (250) cream chesse, softened
- 1/3 cup butter, softened
- 1 tsp vanilla
- 2 cups sifted icing sugar
Directions
Cake
Preheat the oven to 350F. Grease a 13 x 9 inch baking pan and line the base with greased parchment. Stir together flour, baking soda, cinnamon, baking powder and salt in a medium bowl. Set aside. In a separate bowl and using an electric mixer, beat sugar and eggs on high speed until thickened and pale yellow. Beat in vanilla, then beat in oil in a thin stream until well combined. Stir dry ingredients into egg mixture, along with carrots, pineapple, coconut and walnuts, until well combined. Spoon batter into the prepared pan, smoothing surface with a spatula.
Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan on a wire rack for 15 minutes, then remove from the pan and let cool completely on a wire rack.
Frosting
Using an electric mixer, beat together cream cheese and butter in a large bowl until light and fluffy. Spread frosting over top of cake. Cut into squares to serve. Enjoy!
