Best Easy Carrot Cake Recipe
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5.0
12 reviews
Excellent
Best Easy Carrot Cake Recipe
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This easy carrot cake recipe includes a soft and moist crumb brimming with carrots, coconut, and nuts. Top the layer cake with a tangy cream cheese frosting and toasted coconut for a classic dessert everyone loves!
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Ingredients
For the Carrot Cake:
- 2 2/3 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon pumpkin pie spice blend or apple pie spice blend
- 2 teaspoons baking soda
- 1 1/2 teaspoon sea salt
- 1 1/3 cup coconut oil melted
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups freshly shredded carrots
- 1 cup shredded coconut
- 1 cup chopped nuts walnuts or pecans
For the Cream Cheese Frosting:
- 12 ounces cream cheese softened
- 6 ounces unsalted butter softened
- 7-8 cups powdered sugar
- 1 1/2 cups toasted coconut for garnish
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
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Instructions
- Preheat the oven to 350 degrees F. Spray three 8- to 9-inch round cake pans with nonstick baking spray and set aside.
- Pour the flour, sugar, cornstarch, pumpkin pie spice, baking soda, and sea salt in the bowl of an electric mixer. Mix briefly, then turn the mixer on low and pour in the melted coconut oil, eggs, and vanilla extract. Scrape the bowl with a rubber spatula and turn on low again. Mix in the shredded carrots, coconut, and chopped nuts.
- Equally divide the batter between the three cake pans and smooth it flat. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the pans, then flip the cakes out onto cooling racks and cool completely before frosting.
For the Cream Cheese Frosting and Coconut Coating:
- In a clean mixing bowl, beat the softened cream cheese and butter together until very smooth. Scrape the bowl and beat again to be sure there are no clumps.
- Turn the mixer on low and slowly add 7 cups of powdered sugar. Then beat in the vanilla and salt at a higher speed. If the frosting is too loose, beat in one more cup of powdered sugar.
- To toast the coconut, spread it out flat on a rimmed baking sheet. Place in a hot 350 degree oven and toast for 4-7 minutes. Watch the coconut carefully; it burns fast! Cool completely.
To Assemble:
- Spread 1/4 of the frosting evenly over one cake. Top with a second cake layer, then spread 1/4 of the frosting evenly over the second cake. Top with the final cake layer and press gently to even out the layers.
- Using a long spreader, spread the frosting that comes out from between the layers around the edges to create a "crumb coat" to catch the loose crumbs. Then scoop the rest of the frosting on top of the cake and spread in down over the sides, and then neatly over the top
- Use your hands to gently press the toasted coconut into the sides of the cake.
Notes
- As with most cakes, you can keep this carrot cake out at room temperature for up to 3-4 days, covered. Refrigerate it to prolong the shelf-life for up to a week, but always serve at room temperature. Leave it out on the counter for several hours to warm gently before serving.
- To freeze: Wrap the assembled cake tightly in plastic wrap and a layer (or two) of aluminum foil. Keep the cake in the freezer for up to 3 months, then thaw at room temperature for 2-3 hours.
Nutrition Information
Show Details
Serving
1pc
Calories
680kcal
(34%)
Carbohydrates
93g
(31%)
Protein
8g
(16%)
Fat
33g
(51%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
59mg
(20%)
Sodium
526mg
(22%)
Potassium
230mg
(7%)
Fiber
2g
(8%)
Sugar
73g
(146%)
Vitamin A
3865IU
(77%)
Vitamin C
2mg
(2%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18slices
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 680kcal | 34% |
| Carbohydrates | 93g | 31% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 526mg | 22% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 73g | 146% |
| Vitamin A | 3865IU | 77% |
| Vitamin C | 2mg | 2% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
12 reviews
Excellent
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