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!

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Cake Ingredients:

  • 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

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Destructions:

  1. Grease and flour two 7″ pans.* Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.**

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Notes:

  • *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!)
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