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Carrot Cake with Cream Cheese Frosting

Mindy Johnson
Calling all carrot cake lovers! This recipe is foolproof, loaded with carrot, coconut, pineapple and cinnamon and topped with cream cheese frosting.
5 from 1 vote
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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 15

Ingredients
  

Carrot Cake
  • 1 cup sugar
  • 1 cup light brown sugar
  • ½ cup vegetable oil
  • ¾ cup buttermilk
  • 4 large eggs
  • 2 tsp vanilla
  • 8 oz can crushed pineapple, well drained
  • 2 cups grated carrots
  • 1 ½ cups shredded coconut
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp salt
Cream Cheese Frosting
  • 8 oz block cream cheese, softened
  • ½ cup (1 stick) salted butter, softened
  • 1 lb powdered sugar
  • 1 tsp vanilla
  • pinch of salt

Instructions
 

Carrot Cake
  • Preheat the oven to 350°. Grease two 8" cake pans with baking spray and line with parchment paper.
  • In a large bowl of a stand mixer, beat the sugars and oil until combined. Add the buttermilk and mix until smooth.
  • Add the eggs one at a time, mixing after each.
  • Mix in the vanilla, drained pineapple, carrots and coconut on low speed just until everything is incorporated.
  • Add the flour, baking soda, cinnamon and salt and mix on low to combine.
  • Divide the batter between the two prepared pans. Bake for 38-40 minutes.
  • Allow the cakes to cool in the pans for about ten minutes and then carefully, using oven mitts if the pans are still warm, invert each layer onto a sheet of plastic wrap. Wrap tightly and place in the freezer until you're ready to assemble your cake. I store layers in the freezer for up to a week.
Frosting
  • Beat the cream cheese and butter together using a stand mixer or handheld mixer until smooth. Gradually add the powdered sugar. Mix in the vanilla and salt.
Assembly
  • Remove the cake layers from the freezer about 30 minutes before you want to assemble the cake. I take them out to thaw while I prepare my frosting. You want the layers to be cold, but not completely frozen to decorate.
  • To assemble the cake, place a dab of frosting on your cake board or plate and then place your first layer of cake on top. Spread a thick layer of frosting on top. Stack the second layer top side down. Use the rest of the frosting to cover the sides and top of the cake.
  • Cake should be stored in the refrigerator, but is best served at room temperature. Remove the cake from the refrigerator about 30 minutes before serving.

Nutrition

Calories: 532kcal | Carbohydrates: 79g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 81mg | Sodium: 242mg | Potassium: 144mg | Fiber: 2g | Sugar: 63g
This information comes from online calculators and these figures are only estimates.
Keywords cake, carrot cake, cream cheese frosting
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