Carrot cake. A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired. In a mixing bowl, mix sugar, vegetable oil, and eggs.
Add the eggs, oil, carrots and vanilla; beat until combined. To make this carrot cake, you'll start by mixing up your dry ingredients. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour. You can cook Carrot cake using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Carrot cake
- Prepare 2 1/2 cups (325 g) of All Purpose Flour.
- It’s 1 1/2 teaspoons of Baking Soda.
- It’s 1 1/4 teaspoons of Baking Powder.
- You need 2 teaspoons of Ground Cinnamon.
- You need 1/2 teaspoon of Salt.
- You need 2 cups (400 g) of Sugar.
- It’s 4 of Large Eggs.
- Prepare 1 cup (218 g) of Vegetable Oil.
- You need 1 teaspoon of Vanilla Extract.
- You need 2 cups (180 g) of Grated Carrots.
- It’s 3/4 cup (92 g) of Chopped Pecans.
- You need 3/4 cup (50 g) of Coconut (I used Bakers Angel Flake Sweetened coconut).
- You need 1 (8 oz) of can Crushed Pineapple (put in strainer and let juice drain. I used a fork to press out more liquid.
You want to avoid packing the flour into the measuring cup, otherwise, you'll end up with too much in your recipe. While some recipe historians trace the roots of carrot cake back to medieval times, we disagree. We know exactly where the best carrot cakes come from – the oven of a Southerner's kitchen. Moist, flavorful, and covered in creamy frosting, carrot cake is a perfectly delightful dessert that satisfies a certain craving in a way unlike any other classic Southern cake.
Carrot cake instructions
- Preheat oven to 350 degrees.
- Line the bottoms of 3 (8inch) or 2 (9inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper..
- In a mixing bowl, add 2 cups sugar, 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored..
- With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut..
- Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center..
- Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting..
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. It's important to cool the cakes completely before frosting, otherwise the frosting will just melt right off. To expediate the cooling process, you can put the cakes on their wire. This recipe for The Best Carrot Cake is wonderfully moist, tender and easy to make.
