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The Best Carrot Cake

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The Best Carrot Cake , .


"Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home. For more flavor, try toasting the nuts and coconut before adding them to the batter. A great Easter cake! "


Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home. For more flavor, try toasting the nuts and coconut before adding them to the batter. A great Easter cake!

Total Time: 6 Minutes, Servings: 16 Servings

Ingredients :
    FOR THE CAKE
  • 1½ cups white sugar
  • ½ cup oil
  • 3 eggs
  • ¾ cup sour milk, put 1 tsp lemon juice in a your measuring cup and then fill to ¾ cup with milk, let sit for 3-5 minutes
  • 2 tsp vanilla
  • 2 cups flour,
  • 2½ tsp cinnamon
  • 2 tsp baking soda
  • ½ tsp salts
  • 2 cup finely shredded carrot. (don't do the big shred or they will still be a little crunchy even after cooking)
  • 1 cup crushed pineapple, don't drain
  • 1 cup shredded coconut
  • ½ cup walnuts, chopped very fine (plus more for garnish on frosted cake if desired)
  • 1 cup raisins (optional)
  • FOR THE FROSTING
  • 2 (8oz) packages of cream cheese, softened
  • ½ cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla



Instructions :
  • Preheat oven to 350 degrees and grease and flour your bundt pan.
  • In your mixer or with a hand mixer, combine sugar, oil, eggs and milk. Mix well.
  • Add vanilla and mix until combined
  • Add flour, cinnamon, baking soda and salt and mix until combined.
  • Next fold in the carrots, nuts, coconut, pineapple and raisins (if using). Fold them in until they are evenly distributed throughout the cake.
  • Pour the batter into the greased bundt cake pan.
  • Bake at 350 degrees for approx 50-60 minutes or until toothpick comes out clean from center of cake.May need an additional 5 minutes or more...just depends on moisture content of carrots and other outside factors that can be different from day to day.
  • Let cool completely before frosting. Run a butter knife around all the edges of the cooled cake and carefully invert it onto a plate or cake stand.
  • TO MAKE FROSTING
  • Combine softened cream cheese, butter, powdered sugar and vanilla. Mix with a hand mixer until completely blended and fluffy. Put spoonfuls of frosting evenly over the top of the cake. Use the back of a spoon to gently press and smooth the frosting down to the bottom edges to cover the cake. If desired sprinkle the frosted cake with chopped walnuts.
  • Enjoy



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Comment 5555 / Based On 5555 Total User

Rated 4.8 / Based On 5555 Customer Reviews
Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home. For more flavor, try toasting the nuts and coconut before adding them to the batter. A great Easter cake!