Winter calls for extra baking in our house. Some afternoons when it is too cold to go outside, I turn the music on loud for the boys, who enjoy a good dance party after school these days, and smile to myself while I measure, mix, stir and bake, and then clean up the mess. I am happiest doing tasks that I feel will result in something we can all enjoy. I think that’s why I love feeding people so much!
This carrot cake is one of my favorite cake recipes. It is a very moist cake, so be careful when it comes time to take it out of the pan. Parts of mine always get left behind in the pan, leaving a less-than-perfect shape, but nothing a little extra frosting can’t hide!
My Favorite Carrot Cake
For the cake:
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp sea salt
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 2 eggs
- 4 cups grated carrots
- 1 cup sweetened coconut
For the cream cheese frosting:
- 2 pkgs (8 ounces apiece) cream cheese, at room temperature
- 4 Tbsp unsalted butter, at room temperature
- 2 1/2 cups confectioner’s sugar
- 2 tsp vanilla
Preheat oven to 350. Grease and flour two 9-inch cake pans. Sift dry ingredients (flour, baking soda & powder, salt, & cinnamon) and set aside. In a large mixing bowl, beat together oil, sugar, and eggs until well blended.
Beat flour mixture into egg mixture until just blended, then stir in carrots and coconut. Evenly divide batter into pans and bake about 45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
For the frosting, beat together cream cheese and butter until smooth. Add confectioner’s sugar and beat until smooth (you don’t want lumps!), then add vanilla. Once nice and blended, you can frost your cake!
Invert first layer onto a serving plate and spread plenty of frosting on top. Top with second layer of cake, and spread remaining frosting on top and sides of the cake. Store any leftovers in the refrigerator- it tastes even better the second day!
Wow, that looks wonderful! My kids have taken a sudden liking to all manner of fruite/veggie baked goods, even fighting over the last pumpkin muffin. 🙂 Once the lemon pound cake is gone, this is next on the list. Thanks!
I don’t know when it happened, but in a family of chocolate lovers I became the black sheep that loves, loves, loves carrot cake. Go figure. By the way, whats on your birthday wish list? Any big plans?
Ha, Maggie! Yes, I too am a chocolate lover, but this cake also tops my list. And ugh, my birthday is on a Monday this year, which also happens to be a teaching day for Andrew. No big plans, but I really don’t mind! Yours is coming up too, my friend!
Yum! I love carrot cake and there really is something special about a cake. Just as easy as muffins, but everyone thinks they’re getting an exciting treat. Your’s looks excellent.
Oh my goodness that looks TOO good… wishing one would just make itself so I could have it for an afternoon snack ; )
Drool…that looks oh so good! I don’t know if I should bake it because I will probably want to devour the entire thing. 🙂