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Loaded Carrot Cake

Our carrot cake is the best that I have ever tasted.  The carrots, coconut,

 

 

and pineapple keeps it nice and moist.  It will make a layer cake or

 

 

cupcakes

I used three 9-inch pans for the cake above, I prefer the 8-inch.  It makes

 

 

a higher cake.  FYI, I used one recipe of the frosting.  I would suggest if you are

 

 

making a cake for a group of people, mark the top of the cake with some sort

 

 

of decoration; I used rosettes here and topped  with candied pecans.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

About the ingredients

Carrots-Fresh grated carrots are the key to this recipe If my time is limited, I

 

 

     use the prepackaged peeled carrots and grate with my food processor.

 

 

Pineapple-If you can't find the small can of crushed, it takes about 4 slices of

 

 

     canned pineapple, crushed with a fork and drained to make ½ cup.

 

 

Coconut-Since it only takes ½ cup, I use the bagged kind that you find in your

 

 

     market.  I have a habit of freezing fresh grated coconut in ½ cup

 

 

     increments if I have it left from making a fresh coconut cake.  Use what you

 

 

     have, as long as it's not old and dried out.

 

 

Nuts-I like to use pecans or walnut for this.  No need to toast beforehand.

I usually make my cake in three pans instead of two.  It's just a personal choice

 

 

and I like the look of the three layers, especially when I do it "naked cake style".

We used to call that a crumb coat. 

Loaded Carrot Cake

Ingredients

•  1½ cups sugar

•  1 cup vegetable oil

•  3 eggs

•  2 cups all-purpose flour

•  2 tsp cinnamon

•  ½ tsp nutmeg

•  1 tsp baking soda

•  1 tsp vanilla

•  ½ tsp salt

•  3 cups grated carrots

•  1 small can crushed pineapple (8 0z), drained (should be about ½ cup)

•  1 cup chopped nuts, pecans or walnuts

•  ½ cup coconut

Heat oven to 350 degrees F.  Spray bottom of 13x9* pan* with nonstick spray.

Instructions

1.  In a large bowl, beat sugar, oil and eggs until blended, about 30 seconds              or so.  Add flour, cinnamon, nutmeg, baking soda, vanilla and salt; beat                   about 1 minute on medium speed.  By hand, stir in carrots, pineapple,                     nuts and coconut until combined. Pour into pans.

2.  Bake for 40 to 45 minutes until toothpick inserted in center comes out                      clean.  Cool completely, about an hour.  Frost  with cream  cheese                             frosting, see below.

*This recipe will also make 2 or 3, 8 or 9-inch cake layers or 24 cupcakes (use liners).  

Cream Cheese Frosting

 

Ingredients

  •  8 oz cream cheese

  •  ½ cup butter, softened (1 stick)

  •  4 cups powdered sugar (1 lb)

  •  1 Tbsp milk

  •  1 tsp vanilla

  •  ½ cup toasted nuts, small chop (optional)

Instructions

•  In a mixing bowl, beat cream cheese, butter, milk and vanilla until smooth.     On low speed, add the powdered sugar in thirds.  Turn mixer to high                 speed and beat until fluffy.

•  Spread frosting on cake, sprinkle with nuts or cinnamon if desired.  Store        covered in refrigerator.

Tips

•  I used pineapple in its own juice and unsweetened coconut; it tasted fine     to me. But if you want additional sweetness, use sweetened pineapple           and coconut.

KEYWORDS

loaded carrot cake, basic carrot cake

Some of the ingredients for our Loaded Carrot Cake.
Our Loaded Carrot Cake batter in pans and ready to bake.
Our Loaded Carrot Cake after baking.
carrotcakenew2.jpeg
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