Carrot cake is a perfect dessert for a birthday celebration or a casual get-together.
What is it about a cake made with carrots? People either love it or hate it! I love it!
This cake is made with cooked carrots, shredded coconut, chopped pecans and crushed pineapple. It’s delicious eaten just on its own or topped with a cream cheese frosting.
What ingredients do I need to make this cake?
- baking soda
How do you make carrot cake?
You will not believe how simple this carrot cake is to make! You just put all the dry ingredients in a bowl. Add the wet ingredients and mix together.
Then you dump in all the yummy extras – carrots, coconut, pecans, and pineapple. Stir it all together, bake it and it’s done! Easy Peasy!
What type of frosting is best?
I love a homemade cream cheese frosting with this carrot cake, but a great buttercream would be delicious too. You could also dust a bit of powdered sugar on the top and call it good. The choice is all yours.
What shape should I bake this cake?
I like to use two 8 inch rounds when making this cake. You could also use a rectangular cake pan and make a sheet cake.
Other Favorite Desserts Include:
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If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop
Homemade Carrot Cake with cooked carrots, shredded coconut, chopped pecans and crushed pineapple.
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 2 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 3 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1 1/2 cup carrots cooked and mashed
- 1 cup sweetened coconut
- 1 cup crushed pineapple drained
- 8 ounces cream cheese at room temperature
- 8 ounces butter at room temperature
- 1 1/2 teaspoons vanilla
- 3 1/2 cups powdered sugar
- 2 Tablespoons lemon juice freshly squeezed
Prepare two 8 inch cake pans by lining bottom with parchment paper and lightly greasing. Set aside.
In a large bowl, combine flour, sugar, baking soda, cinnamon and nutmeg.
In another bowl combine eggs, oil and vanilla.
Add egg mixture to dry mixture. Stir together.
Add pecans, carrots, coconut and pineapple. Mix until incorporated.
Divide mixture into prepared cake pans.
Bake in a preheated 350 degree oven for 30-35 minutes.
Cool on a baking rack for 15 minutes. Remove from cake pans and continue cooling until completely cooled.
In a mixing bowl add cream cheese and butter. Mix with an electric mixer until smooth.
Add vanilla and powdered sugar. Mix on low speed until combined.
Mix in lemon juice.
Place one cake on a dish. Place frosting on top. Place second cake on top. Frost top and sides.
Sprinkle with additional chopped pecans (optional)
For carrots: Peel and chop fresh carrots. Place in a sauce pan and boil until soft. Drain and mash with a fork, potato masher or food processor. Allow carrots to cool before using.
For crushed pineapple: Use a can of crushed pineapple. Drain prior to using.