This is a winning carrot cake! This recipe is super simple. Most of the ingredients required to make this carrot cake is readily available. Bonus, you can also make carrot cupcakes using this recipe.
Ingredients
¾ c. vegetable oil
2 tsp baking soda
2 tsp ground cinnamon
2 c. all-purpose flour
1 tiny pinch of ground cloves
½ tsp salt
¼ tsp ground nutmeg
3 large eggs-room temperature
2 c. granulated sugar
¾ c. buttermilk-room temperature
2 tsp vanilla extract
1 can (8 oz.) crushed pineapple, drained very well
2 c. of finely grated carrot (food process once with a grater attachment and then a second time for finely grated carrot)
1 c. chopped toasted walnuts (optional) – toast nuts for about 5-7 minutes at 350 degrees, then let them cool and chop before adding to the cake
½ c. flaked coconut (I use Baker’s Sweetened Angel Flaked-in the blue bag)
How to make Prize-Winning Carrot Cake
Step 1: Using parchment paper, line three 9-inch round cake pans and lightly grease them. Set aside.
Step 2: Combine the flour with baking soda, salt, cinnamon, nutmeg, and a pinch of ground cloves until well-mixed. Set aside.
Step 3: Whisk the eggs, sugar, oil, buttermilk, and vanilla in a large bowl, with an electric mixer until blended and emulsified. Then, gradually add the flour mixture, scraping down the bowl. Mix well until the flour is just blended. Next, fold in the grated carrot, pineapple, coconut, and chopped nuts (optional).
Step 4: Into the prepared cake pans, pour the batter. Place in 350 degrees preheated oven and bake for about 30 minutes or until a toothpick inserted in the center of the cakes come out clean.
Step 5: Take the cakes out of the oven when done and allow them to rest for about 10 minutes on a wire rack. Then, remove the cakes from their pans and discard the parchment paper. Allow the cakes to cool completely.
Step 6: Between the cake layers (sides and tops), spread the crumb-coat frosting. Place the cake in the fridge to chill for about 30 to 60 minutes before applying the final coating. For garnish, add the nuts to the side. Return to the fridge to sit for up to 24 hours.
Notes:
If making cupcakes, line 36 cupcakes with cupcake liners. Then, fill each cup to ¼ full. Place in the oven and bake for about 17 to 19 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Ingredients for the cream cheese frosting; 9 tbsp (1 stick) of softened butter, 8 oz. (1 brick) softened cream cheese, 3 c. powdered sugar, 2 tsp vanilla extract, ¼ c. chopped toasted walnuts, and a pinch of salt. Mix the ingredients until well blended. You can add 1 tsp of milk or cream at a time if the frosting is too thick until you reached your desired consistency.
If making a three-layer cake, simply double the frosting ingredients.