Classic Carrot Cake

Moist, flavorful, and delicious classic carrot cake.

What better way to celebrate Easter than with a delicious carrot cake? This recipe has been in my family for a very long time; my dad would make this carrot cake for my mom when they were dating, and it has been a staple in the family ever since. This Classic Carrot Cake has the perfect blend of carrots, crushed pineapple, and coconut, with a delicious, chopped pecan crunch. This cake is so versatile. It could be a bundt cake, a layer cake, muffins, cupcakes, or cake bars, the list is endless!

Most of the time, I make this carrot cake for a sweet breakfast or brunch, so I don’t pair it with frosting. Even alone this cake is still perfectly delicious! However, for more special occasions, I love to pair the cake with either a coconut frosting or a classic cream cheese frosting.

To make the cake, boil about 4 medium-sized carrots until very soft. Once cooled, mash completely. You should have about 1 1/3 cups of mashed carrots, a little more or a little less is not a big deal. Once the batter is made, the shape of the cake you want to make will determine the cook time.

  • Bundt Cake- 1 hour
  • Layer cakes- 30-35 minutes
  • Cupcakes- 30-40 minutes

The cake will be done once browned and when a toothpick is inserted in the center comes out clean. Let cool completely before serving and/or decorating with your choice of icing.

I would love to see your carrot cake creations! Tag me on Instagram @beyondbakingwithamandajane and use the #beyondbakingwithamandajane.

Classic Carrot Cake

  • Servings: 36 Cupcakes
  • Rating: ★★★★★
  • Print

Ingredients

    FOR THE CAKE:
  • 3 cups all-purpose flour
  • 3 cups sugar
  • 1 teaspoon salt
  • 1 Tablespoon baking soda
  • 1 Tablespoon ground cinnamon
  • 1 1/2 cup vegetable oil
  • 4 large eggs
  • 1 Tablespoon vanilla
  • 1 1/2 cups pecans, chopped
  • 1 1/2 cups shredded coconut, unsweetened
  • 1 1/3 cups cooked carrots, mashed (about 4 medium size carrots)
  • 3/4 cup drained crushed pineapple
  • FOR THE COCONUT FROSTING:
  • 1 cup butter, softened
  • 5 cups confectioners sugar
  • 1/4 tsp salt
  • 6 Tablespoons coconut milk, unsweetened

Directions

  1. Pre-heat oven to 350 degrees F and line 36 cupcake tins.
  2. In a large bowl, mix the dry ingredients. Add the oil, eggs, and vanilla. Beat well.
  3. Fold in walnuts, coconut, carrots, and pineapple.
  4. Pour batter into prepared cupcake tins. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let cool completely on wire racks while making the frosting.
  6. To make the frosting, cream together the butter, sugar, salt, and coconut milk until smooth.
  7. Frost the completely cooled cake, and enjoy!

Taste tested by friends and family with love.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s