Growing up I was never a fan of Carrot Cake. It just sounded so wrong to me. Carrots and cake? No thank you. I remember having it once and there were raisins in it. God awful. I hate raisins. As a child I used to say I was allergic to them just to secure I would receive a chocolate chip cookie on the field trip not an oatmeal raisin. Oh how those cookies scared me. They still do. Chocolate chip cookies hold the key to my heart.
Anyways, a few years ago I tried Carrot Cake again for the first time in years. What happened? I liked it, I liked the cream cheese frosting even more!
I recently made a cake for a friend's birthday. Carrot cake was requested. I really enjoy this cake. The pecans give it a nice crunch and the pineapple adds to the moisture. And did I mention there are NO raisins in it!! YIPEEE!!
I'm off to New York City next week, as usual I am planning a foodie itinerary! Making sure to get some of the best desserts 🙂
- 1½ Cup Sugar
- 1½ TSP Baking Soda
- 2 TSP Baking Powder
- 1 TSP Salt
- 1 TSP Cinnamon
- 1 TSP Cardamom
- 2 Cup Finely Chopped Carrots
- 1 Can (567g) Crushed Pineapple
- ½ Cup Shredded Coconut
- 1 Cup Chopped Pecans
- ½ Cup Coconut Oil
- 1 Stick Butter, at room temp
- 4 eggs
- 2 Cups Flour
- 2 8oz packages Philadelphia Cream Cheese
- 10 TBSP Butter, at room temp.
- 4 TSP Vanilla Extract
- 2 TBSP Sour Cream
- 4 Cups Powdered Sugar, sifted
- Preheat oven to 350F and grease two 9 inch baking pans.
- In a large bowl/bowl of an electric mixer combine sugar, baking soda & powder, salt, cinnamon, cardamom, carrot, pineapple, coconut and pecans. Mix until fully combined.
- Add coconut oil, butter and eggs. Mix to combine.
- Add flour by folding it in to the wet ingredients.
- Pour evenly between two pans and bake for 35-40 minutes. As always check with a toothpick or feel the cake to see if it bounces back. Let cool completely before frosting cake.
- In bowl of an electric mixer beat cream cheese and butter. Beat for a good 2 minutes.
- Add in sour cream and vanilla, mix until combined.
- Pour in powdered sugar and mix well.
- Spread 1 cup of frosting on top of one cake. Place second cake on top of frosting. Use the rest of frosting to cover the cake. Decorate to your liking. Enjoy!:)
Cream Cheese Frosting recipe from Cook’s Illustrated via You Know What You Oughta Do