Heavenly Carrot Cake
Indulge in the heavenly taste and texture of this moist carrot cake, generously topped with rich cream cheese frosting. Enhanced with the delightful crunch of chopped walnuts and the tropical sweetness of shredded coconut, this cake is a true crowd-pleaser. Perfect for any occasion, this recipe will leave you craving for more with its delectable combination of flavors and irresistible creaminess.
ingredients
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup chopped walnuts
- ½ cup shredded coconut
- Cream cheese frosting: - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 4 cups powdered sugar - 1 teaspoon vanilla extract
steps
- 1.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- 2.
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- 3.
In a separate bowl, whisk together the oil and eggs until well combined.
- 4.
Slowly add the wet mixture to the dry ingredients, stirring until fully incorporated.
- 5.
Fold in the grated carrots, chopped walnuts, and shredded coconut.
- 6.
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- 8.
While the cake is cooling, prepare the cream cheese frosting: - In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth. - Gradually add the powdered sugar, mixing until well combined. - Stir in the vanilla extract until smooth and creamy.
- 9.
Once the cake has cooled completely, spread the cream cheese frosting on top.
- 10.
For added appeal, garnish with additional shredded coconut and chopped walnuts.
- 11.
Serve and savor every bite of this luscious carrot cake!
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