This carrot cake is so moist and chock full of fruity goodness, they’ll be coming back for seconds. You can substitute cranraisins for the regular raisins, use walnuts instead of the pecans and omit the coconut flakes if you prefer. The cream cheese frosting is a must as it compliments the cake in such a luscious way.

Carrot Cake

Recipe by Diane BeckerCourse: Cakes, Desserts, Uncategorized

Servings

servings

Ingredients

2 cups grated carrots
2 1/2 cups flour
1/2 cups sugar
1 1/2 cups packed brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 3/4 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
4 eggs
1 cups vegetable oil
¾ cup unsweetened applesauce
1 teaspoons vanilla extract
1/2 cup raisins
1 1/4 cups chopped pecans, toasted
½ cup coconut flakes
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CREAM CHEESE FROSTING
2- 8oz. package cream cheese, softened
4 cups powdered sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
Pinch of salt

Directions

Preheat oven to 350 degrees.
Grease THREE 9 inch cake pans, Then line the bottom of the pans with parchment paper Then grease the parchment paper.
In a large bowl , whisk the eggs until frothy.
To the eggs, add the sugar, brown sugar, applesauce, vanilla and oil and whisk until combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
Add the flour mixture into the egg mixture, stirring just until combined.
Fold in the raisins, 3/4 cup toasted pecans, coconut flakes and grated carrots, stirring just until combined.
Spoon the batter into the prepared pans and bake for 25 minutes or until toothpick inserted in center comes out clean.
Allow cakes to thoroughly cool in the pans.
To make the frosting,
Place the cream cheese and butter in a bowl and mix with an electric mixer, until well incorporated and smooth (about 2-3 minutes).
Add the powdered sugar and beat until combined.
Stir in the vanilla and the salt.
Remove the cakes and place the first cake on the serving plate. Place a layer of frosting on the cake.
Place the second layer on top of the first cake and spread frosting on this layer.
Add the third cake on top and frost the top and sides of the cake, until all of the frosting is used up.
Sprinkle the remaining toasted pecans on the top of the cake.
Refrigerate cake until ready to serve (refrigerate at least 1 hour so the frosting sets).

Notes

You can bake this cake in a 9×13 inch pan. Simply grease and flour the pan, spoon in the batter and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. When using a 9×13 pan, I cut the frosting recipe in half as there are no layers or sides to frost.