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