Classic Carrot Cake Recipe

Here’s one of our all time favorite cakes. The age old Carrot Cake Recipe is a reliable friend to have around.

The cream cheese frosting perfectly accents this lovely cake. However we like it best – Plain.

You can opt for or without the walnuts or pineapple – They are all individual preferences.

Either way you can’t go wrong with this winning recipe.

Classic Carrot Cake Recipe

Ingredients:

• 2 cups flour
• 2 tsp fine cinnamon powder
• 2 tsp baking soda
• ½ tsp salt
• 2 cups sugar
• 2 tsp vanilla extract
• 3 eggs
• 1 cup oil
• 2 cups finely grated carrot
• 1 cup grated fresh coconut
• 1 cup crushed  pineapple fresh or canned-optional
• ¾ cup chopped walnuts – optional

Frosting: only if desired

• 8 oz pack Cream Cheese
• ¼ cup butter, softened
• 2- 3 Tbsp
• 1 tsp vanilla extract
• 4 cups powdered sugar

Method:

• Preheat oven to 350 ºF/177º C
•  Prepare 1 (8-9 inch) circle cake pan OR 2 8-9 inch pans if making a layered cake.
• Grease the pan/s with butter or shortening lightly. Lightly dust with flour by sprinkling all over and then tapping out the pan to remove excess.
• Sift together the flour, cinnamon powder, baking soda and salt.

• In a mixer with whisk attachment or in a bowl using beater, beat together the sugar, oil till fluffy.

• Add the eggs and vanilla extract and beat till thoroughly mixed.

• Fold in the finely grated carrot.

• Fold in the coconut.

• Add the pineapple and walnut if using – we omitted the pineapple.

• Pour into the greased and floured pan or pans (if making a layered cake)

• Bake on  lower rack of oven for 45 minutes- 1 hour till OR top is cooked and toothpick inserted in the centre comes out clean.
• Cool in pan/s for 10 minutes.
• Run a knife around the sides of pan and invert  onto your palm and then flip right side up onto cooling rack.
• Allow to cool 1 hour.

• Frost if desired.Frost between layers for layered cake as well.
•  Keep covered and chilled in refrigerator.

Frosting:

•  Beat together the sugar, cream cheese, vanilla, butter and milk till smooth on low speed.
• Add the sugar one cup at a time till smooth and spreadable
• Frost the cooled cake with swirls and refrigerate.

Classic Carrot Cake Recipe

Notes:

We like our carrot cake plain and even if we use frosting we make only ¼the recipe and make a light layer of frosting.

Did you enjoy our Classic Carrot Cake Recipe ?

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