Another month, another birthday cake. Or at least that’s how I think it should be. This month, it was my stepfather, who requested carrot cake. I like to think that he was psychic, and knew that I had the recipe for the best carrot cake ever. Either that or he was extremely lucky.
Either way, though, this cake is amazing. I highly recommend making and eating it for the next birthday you celebrate. Or just as soon as possible. Enjoy!
- 1 cup granulated sugar
- 1 cup coconut oil
- 2 large eggs
- 1 1/2 cups grated carrots
- 3/4 cup crushed pineapple with juice
- 1 3/4 cups pastry flour
- 2 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened shredded coconut, plus extra for decorating
- 1/2 cup chopped walnuts, plus extra for decorating
Cream Cheese Buttercream Frosting Ingredients:
- 1 1/2 cups butter, room temperature
- 1/2 cup cream cheese, room temperature
- 4 cups powdered sugar
- 1/4-1/2 cup whole milk
- 2 Tbsp vanilla
- Grease and flour two 7″ pans.* Preheat the oven to 350°F.
- In a large bowl, whisk sugar and oil together. Add in the eggs, and whisk until batter is pale in color. Add carrots, pineapple, and pineapple juice, and whisk to incorporate.
- Sift together flour, cinnamon, spices, baking soda, baking powder, and salt over the batter. Use a rubber spatula or wooden spoon to blend. Stir in the coconut and walnuts. Spoon batter into prepared pans, and bake in the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- To make the frosting: Beat the butter in a stand mixture until very smooth and pale in color. Add in the cream cheese, and continue beating until well combined. Scrape down the sides of the bowl a few times to ensure that the ingredients are thoroughly combined. Turn the mixer off, and add in the powdered sugar, about a half cup at a time, mixing between each addition (so that the sugar doesn’t fly up out of the bowl at you!) Mix until well combined, then add in 1/4 cup milk and vanilla. Scrape down the sides of the bowl again. Run the mixer on high for another 10-12 minutes, until the frosing is light and fluffy, adding more milk if necessary.
- Remove the cake from the oven and allow to cool for 10 minutes before inverting onto wire racks to cool. Once cool, use a serrated knife to cut the cake in half horizontally to create four cake layers, and frost accordingly.**
- *You will notice that the cake looks a bit wide and flat in the pictures. This is because I do not own 7″ pans, and grabbed my 9 inchers without thinking. Please, do not make my mistakes. I think that this cake looks better a bit smaller and taller. If you do use a 9″ pan, don’t try to cut the cakes in half!
- **Feel free to decorate with crushed walnuts, shredded coconut, or both (like I did!)